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ServSafe Food Protection Manager Certification

by Nancy McDonald on 05/30/17

ServSafe


Tailored for your schedule. Take your class during your free time online at ServSafe.com. Print your proof of training form then contact BioGenesis Analytical to schedule your proctored exam. What could be easier or more convenient?

ServSafe Food Protection Manager Class Schedule

by Nancy McDonald on 03/17/17

ServSafe Food Protection Manager Class Schedule

March 22-23 with the exam on the 23rd

March 29-30 with the exam on the 30th

April 18-19 with the exam on the 19th

April 25-26 with the exam on the 26th

May 16-17 with the exam on the 17th

May 23-24 with the exam on the 24th

June 20-21 with the exam on the 21st

To Sign Up For Class and/or Exam Contact  

nancy.mcdonald@biogenesisanalytical.com

Air-O-Cell Recommended Sampling Time Intervals

by Nancy McDonald on 02/22/16

The recommended sampling flow rate is 15 liters per minute (lpm). Flow rates exceeding 20 lpm have been known to cause "bounce off" of large particles such as pollen grains. Flow rates lower than 10 lpm will not collect the small mold spores (such as Aspergillus and Penicillium) as efficiently. Recommended sampling times (at 15 lpm) for different environmental sampling conditions are given in below.


Environmental Dust Conditions

Sampling Time (minutes) 15 lpm

Outdoor sampling on a clean windless day

10.0 - 60 min.

"Clean" office environment or outdoors (no visible dust)

10.0 min.

"Indoor" environment, high activity personnel

5.0 min.

"Indoor" environment, evidence of drywall renovation, or industrial dust

1.0 min.

"Indoor" environment, visible dust emissions from point sources present

0.5 min.

 


References:

Recognition, Evaluation, and Control of Indoor Mold, AIHA

Field Guide for the Determination of Biological Contaminants in Environmental Samples, AIHA

Sampling and Analysis of Indoor Microorganisms, Wiley






 Our mold testing laboratory reports include a photograph taken by our microscope camera of mold spores found in your sample that represent the condition of the indoor environment. This will allow you to better explain the mold sample analysis and its significance to your client.



SUMMER FOOD SAFETY

by Nancy McDonald on 08/22/14

Eating Outdoors, Handling Food Safely

Picnic and barbecue season offers lots of opportunities for outdoor fun with family and friends. But these warm weather events also present opportunities for foodborne bacteria to thrive. As food heats up in summer temperatures, bacteria multiply rapidly. To protect yourself, your family, and friends from foodborne illness during warm-weather months, safe food handling when eating outdoors is critical. Read on for simple food safety guidelines for transporting your food to the picnic site, and preparing and serving it safely once you've arrived. 

Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer. 

Organize cooler contents. Consider packing beverages in one cooler and perishable foods in another. That way, as picnickers open and reopen the beverage cooler to replenish their drinks, the perishable foods won’t be exposed to warm outdoor air temperatures.

Keep coolers closed. Once at the picnic site, limit the number of times the cooler is opened as much as you can. This helps to keep the contents cold longer.

Don’t cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables

Clean your produce. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler - including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel. — Packaged fruits and vegetables that are labeled "ready-to-eat," "washed," or "triple washed" need not be washed. 

Follow Safe Grilling Tips

Grilling and picnicking often go hand-in-hand. And just as with cooking indoors, there are important guidelines that should be followed to ensure that your grilled food reaches the table safely.

Marinate safely. Marinate foods in the refrigerator - never on the kitchen counter or outdoors. In addition, if you plan to use some of the marinade as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don’t reuse marinade.  

Cook immediately after "partial cooking." If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.

Cook food thoroughly. When it’s time to cook the food, have your food thermometer ready. Always use it to be sure your food is cooked thoroughly.

Keep "ready" food hot. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. This keeps it hot but prevents overcooking.

Don't reuse platters or utensils. Using the same platter or utensils that previously held raw meat, poultry, or seafood allows bacteria from the raw food’s juices to spread to the cooked food. Instead, have a clean platter and utensils ready at grill-side to serve your food.

Check for foreign objects in food. If you clean your grill using a bristle brush, check to make sure that no detached bristles have made their way into grilled food. 

Serving Picnic Food: Keep it COLD / HOT

Keeping food at proper temperatures - indoor and out - is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness. Instead, follow these simple rules for keeping cold foods cold and hot foods hot.

COLD FOOD: Cold perishable food should be kept in the cooler at 40° F or below until serving time.

·        Once you've served it, it should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature above 90° F. If it does - discard it.

·        Foods like chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

HOT FOOD: Hot food should be kept hot, at or above 140° F.

·        Wrap it well and place it in an insulated container until serving.

·        Just as with cold food - these foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90° F. If food is left out longer, throw it away to be safe.

Prevent "Cross-Contamination" When Serving:

·         Never reuse a plate or utensils that previously held raw meat, poultry, or seafood for serving — unless they’ve been washed first in hot, soapy water.

·        Otherwise, you can spread bacteria from the raw juices to your cooked or ready-to-eat food.

·        This is particularly important to remember when serving cooked foods from the grill.

FSMA Update 10/25/13

by Nancy McDonald on 08/22/14

FDA released the Preventive Controls for Food for Animals proposed rule, which is required under the FDA Food Safety Modernization Act (FSMA). Under the new proposed rule, facilities that manufacture, process, pack, or hold food for animals would be required to adhere to current good manufacturing practices and implement hazard analysis and risk-based preventive controls.
 FDA also announced it will hold three public meetings on the Proposed Rule for Preventive Controls for Food for Animals. The first meeting will be held on November 21, 2013 in College Park, MD. The second meeting will be on November 25, 2013 in Chicago, IL, and the third on December 6 in Sacramento, CA
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