It starts with a mindset of food safety and goes from there. A culture of food safety needs to be a part of every establishment's fabric. If you are struggling to have your team adopt a food safety mindset, use the checklist to help move your people forward. 

Let's also give a shout out to all the people working to keep our kids fed.

At least 29% to 57% of gastrointestinal illnesses and related school absences can be prevented or attributed to proper hand hygiene practices among students. (https://www.cdc.gov/clean-hands/data-research/facts-stats/index.html)
While researchers do not pinpoint an exact single percentage of sickness specifically transferred only during the exact moments before eating in a cafeteria, data from the Centers for Disease Control and Prevention (CDC) and various school health studies highlight the massive impact of skipping this habit:

The Scope of the Problem

• Low Compliance: Studies show that fewer than half of school-aged children regularly wash their hands before eating lunch, and many who do use only a quick water rinse without soap. 

• Contaminated Surfaces: Cafeteria tables, lunch trays, and shared surfaces harbor bacteria and viruses (like Staphylococcus, E. coli, norovirus, and flu viruses) that can survive on surfaces for up to two hours. When unwashed hands touch food or fingers enter the mouth, these pathogens transfer directly into the body. 

• Measurable Reduction in Illness: Implementing scheduled handwashing or hygiene education protocols in schools reduces:
  • Gastrointestinal/stomach illness absenteeism by 29% to 57%.
  • General respiratory illnesses (like colds and flu) by 16% to 21%.
  • Overall illness-related elementary absences by up to 26%.

If you're working on a school health policy or trying to improve cafeteria hygiene, let me know if you would like ideas on:

• Implementing quick hand-sanitizer stations versus sink access
• Effective student handwashing campaigns

WARNING: A bit heavy on nerd speak, but information goes down smooth.

Why is your taco, well, not a taco? In a word, cyclosporiasis. ​People become infected by consuming food or water contaminated with feces containing the parasite's oocysts (a dormant, egg-like stage). It's not spread person-to-person directly — the oocysts need time (days to weeks) in the environment to become infectious after being shed in stool, so it's usually linked to contaminated fresh produce (like berries, herbs, and leafy greens) or water, rather than direct contact with an infected person.
Symptoms

• Watery diarrhea (often frequent, sometimes explosive)
• Loss of appetite and weight loss
• Stomach cramps/bloating
• Nausea
• Fatigue
• Low-grade fever (less common)

Symptoms typically start about a week after exposure and, if untreated, can last weeks to months, sometimes with a relapsing pattern (symptoms improve then return).
Diagnosis
Requires a stool sample tested specifically for Cyclospora — it's not always caught on a standard stool exam, so doctors need to request the specific test.
Treatment
The standard treatment is a course of trimethoprim-sulfamethoxazole (TMP-SMX, e.g., Bactrim). People allergic to sulfa drugs have fewer alternative options, and treatment should be discussed with a doctor.
Prevention

• Thoroughly wash fresh produce
• Be cautious with imported fresh produce and untreated water in areas where the parasite is common
• Good hand hygiene and food handling practices, since it's often linked to food service contamination

This is relevant to food safety training contexts too — cyclosporiasis outbreaks are frequently traced to restaurants and produce supply chains, which is part of why food handler certification programs cover parasite and pathogen awareness.

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.