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This week's checklist

What can you do to protect yourself and your family when dining out? "Uncooked produce should be served cold, and if your fruit salad is room temperature, send it back.

What can you do to protect yourself and your family when dining out? "Uncooked produce should be served cold, and if your fruit salad is room temperature, send it back. Bacteria thrive at temperatures between 40 and 140 degrees, and the warmer it is, the more they grow," says registered dietitian Kyle Shadix, who teaches food safety at Teachers College, Columbia University.

Here are some of the steps food service operators should be taking, according to ServSafe (a food safety certification for restaurant staffers):  Accept only products in good condition that have been properly refrigerated.  Thoroughly wash fruits and vegetables with clean running water and rinse again just before prepping.  Wash hands for at least 20 seconds before handling produce. Prepare produce when it is to be used. Precut items that are not served immediately should be stored at 40 degrees or cooler. Salad bar items should be discarded after four hours.

This article appeared in the November 18, 2006 edition of the Detroit News.

http://detnews.com/apps/pbcs.dll/article?AID=/20061118/LIFESTYLE/611180302/1005

 

 

 

 

 

 

 

 

 

 

Published Monday, Nov. 20, 2006

This week's checklist

What can you do to protect yourself and your family when dining out? "Uncooked produce should be served cold, and if your fruit salad is room temperature, send it back. Bacteria thrive at temperatures between 40 and 140 degrees, and the warmer it is, the more they grow," says registered dietitian Kyle Shadix, who teaches food safety at Teachers College, Columbia University.

Here are some of the steps food service operators should be taking, according to ServSafe (a food safety certification for restaurant staffers):  Accept only products in good condition that have been properly refrigerated.  Thoroughly wash fruits and vegetables with clean running water and rinse again just before prepping.  Wash hands for at least 20 seconds before handling produce. Prepare produce when it is to be used. Precut items that are not served immediately should be stored at 40 degrees or cooler. Salad bar items should be discarded after four hours.

This article appeared in the November 18, 2006 edition of the Detroit News.

http://detnews.com/apps/pbcs.dll/article?AID=/20061118/LIFESTYLE/611180302/1005

 

 

 

 

 

 

 

 

 

 

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