食品安全市场博客

With the pandemic forcing restaurants to rethink their operating models, there's been a rise in so-called 'ghost kitchens' - pop-up facilities that focus on preparing and cooking food without the need for in-person dining. Some say they're at risk for improper food handling, some love them for their convenience. We take a look at what's behind this growing trend and what it means for food handlers.

Restaurant delivery sales were already surging prior to COVID-19, and the pandemic has only managed to grow them at a faster rate. The continuing popularity of delivery options has seen the creation of an entirely new type of food service business - the ghost kitchen. Not nearly as scary as they sound, ghost kitchens offer a delivery-only alternative to traditional restaurants that patrons and food service operators alike love. 

Can a food handler safely serve raw meat? What do they need to know to ensure safe food handling and preparation? Public Health Ontario recently conducted a study on the subject of raw meat dishes, bringing information to light about the consequences of consuming raw meat and the importance of food handler certification.

Robyn Goorevitch has been one of our food safety trainers for a number of years. In addition to her work with us, Robyn also runs her own food safety classes for various organizations. In July 2016, Robyn received a cancer diagnosis and was told by her oncologist that all she had to do to ensure that her food was safe was to avoid sushi. She was shocked by this misinformation, since she educates people every day on the food safety steps that have to be taken for high-risk groups - which includes cancer patients. She decided to do something about it by offering food safety classes through Wellspring, a nonprofit organization which exists to help cancer patients and their caregivers, even while battling the disease herself.