And you thought only Chapman and Schaffner could podcast? I know, a face for radio and a voice for print. But when someone wants to chat, I’m there.

“The interested public can handle more, not less, information about food safety. The best restaurants will not wait for government; they will go ahead and make their food safety practices available in a variety of media and brag about them – today”. That’s the opinion of Dr Douglas Powell, a former Professor of Food Safety at Kansas State University now living in Australia. He’s the author of the popular (and graphic) Barfblog and you can also find him at Powell Food Safety.

In this interview he talks with Ken Burgin about the gap between the industry’s commitment to food safety and the often careless, inadequate reality. They discussed staff training (much of it ineffective), temperature monitoring, raw food, verification of food origins, handwashing, cross-contamination and the illnesses that can result from poor handling. Illnesses that don’t just cause an upset stomach, but can also cause long-term organ damage and even death.

To boost employee awareness, download more than 600 Food Safety and Work Safety Posters – print and change regularly for staff training and reminders.

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