In this episode, you'll learn about food borne illnesses. I also give you a play by play from a health inspection I participated in so you have an idea what one might look like, what they look at and why it's important to follow regulatory requirements in the kitchen for food safety. 

This is what you'll learn in this episode: 

• A kitchen walk through
• The importance of temperature logs for food and for dish machines and 3 compartment sinks
• Common food borne illnesses to be aware of

I also give a shout out to a new RD who just joined the RD community. 

Here's a glance at this episode:

[04:11] A play by play of a kitchen health inspection, what it might look like and what to expect

[05:15] A review of the temperature danger zone and why food needs to be stored below or above the temperature danger zone

[07:02] The importance of checking expiration dates - what we sometimes call "low hanging fruit"

[09:09] What we call a big no-no in the kitchen and something to stay on top of as a food service manager

[13:50] A review of common food borne illnesses

[14:36] What food item should never be given to a baby

[16:50] The required cooling protocols to follow in order to keep food safe

[23:04] The food borne illness pregnant women need to be particularly aware of

[23:39] A review of two viruses that can be spread through food