 Corned beef is named after the "corns" (large, hard grains) of salt used to cure the brisket, a method developed centuries ago to preserve meat before refrigeration. These salt crystals, similar in size to kernels of corn, were rubbed into the beef, giving the dish its name. The "Corn" in Question: Historically, the word "corn" was used to describe any small, hard particle or grain, not just maize.Preservation Process: Before modern refrigeration, beef was packed in these coarse salt crystals to keep it from spoiling, effectively dry-curing it.The Name Stuck: While today the process typically involves a brine (a salt water solution) rather than dry salt, the traditional name "corned beef" remains.Historical Context: The term and method became associated with Ireland, which was a major exporter of salted beef to Britain, particularly after the 17th-century Cattle Acts.
While we're at it, consider this: The most common foodborne illness associated with corned beef is caused by Clostridium perfringens. It frequently occurs when large amounts of corned beef are cooked and then held at improper temperatures (too warm or too cold) for extended periods, allowing heat-resistant bacteria spores to multiply, according to the CDC. It's earned the nickname "cafeteria germ", and it'll bust your March Madness bracket pretty bad. . Common Causes: Allowing cooked corned beef to cool slowly at room temperature, or not reheating it to an internal temperature of at least 165 degrees F. Symptoms: Intense abdominal cramps, diarrhea, and vomiting, typically developing 8–16 hours after eating, says the Tampa Bay Times. Prevention: Serve corned beef hot (above 135 degrees, suggested at 140) or, if cooked ahead, chill it rapidly in the refrigerator and reheat thoroughly to 165 degrees before serving. Try a Guinness with it if your corned beef is dried out.
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Are you having trouble getting your staff to adhere to best practices involving food prep, sanitization, and other tasks? Consider an information search involving a combination of job aids, posters, staff guides and operation manuals. Removing punitive aspects and highlighting fun methods that reinforce topics may be more effective. You could break off into teams, have each person do the search individually, or a combination of both. Set a time limit to complete the tasks. Then bring them together to review the results. Organizations that conduct regular training perform better and have a higher long-term retention rate. Customers of NE Food Safety have access to teaching aids on the back end of the website, while other sites such as the FDA and USDA have free, downloadable assets that you can use. Have employees with a creative bent? Have them create materials you can use. They'll enjoy the recognition and you'll benefit from their talents!   The FDA's food defense system takes into account intentional tampering. But what can you to prevent tampering by contracted employees? Take the time to consider the exposure involved in contracting out third-party companies. Review the language of the contract you're signing. If it's not up to your satisfaction, consider using the services of an attorney familiar with contract law and restaurant law. Prior to beginning delivery service (or if you have not done so already), review your company's insurance policy to see if deliveries made by contracted services are covered as well. With simple steps you will realize profitable sales without undue risk. Click here to read the full article printed 12/13/2025 in the NYT.
Thawing Your TurkeyThere are three ways to thaw your turkey safely — in the refrigerator, in cold water, or in the microwave oven. In the Refrigerator (40 °F or below) Allow approximately 24 hours for every 4 to 5 pounds 4 to 12 pounds 1 to 3 days 12 to 16 pounds 3 to 4 days 16 to 20 pounds 4 to 5 days 20 to 24 pounds 5 to 6 days Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen.  Dennis Food Service has a great segment with its in-house chef, Trevor Lizotte. These episodes are available to watch on the Dennis Food Service YouTube channel (click here to visit) and show some of the amazing products they offer, which are prepared in the Dennis Food Service Test Kitchen. In Episode 5, NE Food Safety makes a quick appearance to talk with Chef Trevor about food safety. Check out all the episodes on the Dennis Food Service YouTube channel here.
 So, you finally got that trip you wanted, but you are regretting your decision to eat the coconut, cream-based seafood soup at the end of the night? Hopefully the symptoms will be mild, but food poisoning is no laughing matter. Here are some important tips to keep in mind if you encounter a case of food poisoning while you are travelling:
Stay Hydrated Drink plenty of fluids, such as water, oral rehydration solutions, or electrolyte drinks, to prevent dehydration. Avoid caffeine and alcohol, as they can worsen dehydration. Rest 1.) Take it easy and rest as much as possible to help your body recover. 2.) Avoid strenuous activities until you feel better 3.) If symptoms are severe or persist, seek medical attention immediately. (Know what the insurance policies are. In some cases, you may wish to purchase insurance.) Find local healthcare facilities or contact your travel insurance provider for assistance. Eat Light 1.) Start with bland foods like toast, rice, bananas, and applesauce once you feel ready to eat. 2.) Avoid dairy, fatty, and spicy foods until your stomach settles. Medications 1.) Use over-the-counter medications like anti-diarrheal or anti-nausea drugs if recommended by a healthcare professional. 2.) Carry a travel medical kit with essential medications for emergencies. In the vast majority of cases, the illness will clear within 24 to 36 hours. However, if the symptoms are severe or don't go away, seek medical attention. |
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