David Walpuck

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David Walpuck is a native of Tarrytown, NY. He is a certified professional in food safety (CP-FS) from The National Environmental Health Association, an administrator for The National Registry of Food Safety Professionals and has twenty years' experience in operations, auditing, consulting and teaching. He is also the author of the book "Contaminated: Negligence in Food Safety" and has a new book, "What Consumers Should Know About Food Safety" scheduled to publish May 2, 2016.

 

Latest Articles

It’s just human nature … people forget. Consequently, unless food handlers receive proper followup reviews and reinforcement, retention of food safety protocols and procedures is unlikely. To ensure that classroom content becomes part of their daily routine, employers must monitor, document and refresh the training messages. Food handlers need to understand there is sense of urgency and real consequences for real people or they likely won’t retain and implement proper food safety protocols in their…
Birds are a beautiful thing of nature and should be respected and admired. However, they do not belong inside foodservice operations or any other food facilities. Their search for food and a comfortable harborage area, especially now during the colder months, encourages birds to seek entry to the great indoors. The possibility of contamination from such incursions is why health officials deem them “critical” food safety violations. Birds can be the source of many pathogenic…
Most everything these days is so after-the-fact and, in some circumstances, a fire drill. Proper communicating, planning and budgeting are necessary when it comes to equipment maintenance, replacement or purchasing. Everything from small wares, such as a simple vegetable peeler, to larger pieces of processing equipment, like a meat grinder, often get neglected or forgotten about over time. The old saying, “If it ain’t broke, why fix it?,” often prevails when operators either don’t realize…
In the food industry, there are many instances where substitutes are used for a variety of purposes. Whether it is forced or by choice, the need to fill the exposed gap will have to get rectified when it comes to food processing in order to eliminate an interruption in business. What operators should also focus on when this happens are the basic potential pitfalls that are presented. If they are not identified, there cannot be…
Ice is food. Some food service operators and their employees take that fact for granted. They don’t take proper precautionary measures to handle the product properly or the necessary preventive maintenance measures to ensure that the ice machine is clean, sanitary and operating safely. Listed below are some best practices and questions to ask. Some are basic and some are worth taking a second look. Make sure to properly clean the floor drain, inspect for…
It’s all about the “buy in.” People need to believe in what they are doing, what makes it important, and have the knowledge to move forward in a positive direction. Here are some basic suggestions to get the food safety message across: A simple “please” and “thank you” goes a long way. That may sound ridiculous, but it does not get expressed as often as it should. A “good morning” or “see you the next…
Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled, temperature logs not only shed a light on whether an employee understands the process, but are also a strong indicator of potential liability. If left unchecked, no matter what log it is, you may be flirting with compromising someone’s health and exhibiting a lack of control. Temperature log…
For much of the country, as the temperatures drop, there is increased activity of mice to find a harborage area. For any food operation, or homeowner, for that matter, this means an increased potential of infestation if some proactive measures are not taken to eliminate entry. Here are a few suggestions: 1. Think like a mouse. 2. Any hole, gap or crack leading directly outside must be either sealed or flush with the floor. If…
With the new school year fast approaching, it should be a reminder to take the time to properly train and educate food handlers about food safety. Not only just to pass the test and get certified, but to live it, breathe it and foster a culture. Food safety has to be part of the daily routine, not just because the boss is coming for a visit or suddenly the health inspector is at the front…
Whether it is dripping from a refrigeration fan unit, beading on the interior packaging of an improperly cooled ready-to-eat food, causing rust on metal food contact surfaces of equipment or directly on frozen raw shrimp, condensation is a food safety concern and must be dealt with accordingly by anyone producing food. Excessive moisture from condensation helps bacteria to thrive, mold spores to grow, and even provides an open invitation for potential insect harborage. (I’ve actually…