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Food Safety Issues/Expert Profile
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience in the area
I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response T = Timeliness P = Politeness| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Chris | 10/30/09 | 9 | 10 | 10 | 10 | Thanks for your help. I guess it ..... |
| Thomasine | 10/27/09 | 10 | 10 | 10 | 10 | Thank you so much for your respnse ..... |
| Jonathan | 10/26/09 | 10 | 10 | 10 | 10 | Very timely and informative answer. |
| Stephanie | 10/19/09 | 10 | 10 | 10 | 10 | Thank you very much! |
| Kevin | 10/19/09 | 10 | 10 | 10 | 10 | Very prompt, knowledgable responses. Thanks again for ..... |
Recent Answers from Carol Schlitt
2009-10-31 Health dept. inspections for home and commercial rental:
Hi LL, If you are renting a certified kitchen, then the health department has it on their regular list of operations to inspect. It is not up to you to request an inspection, however, it would courteous
2009-10-31 Bean Soaking Food Safety:
Hi Ron, Do your beans still look and smell okay? If so, they will be safe to cook. If not -- pitch the beans. Beans soaked for a long time tend to produce a mushy product so don't be suprised if
2009-10-30 chili:
Hi Diane, Your chili was off the heat source from 6:30 pm to 1 am -- 6 and 1/2 hours. The general recommendations for all foods capable of supporting the growth of bacteria is to not reheat or consume
2009-10-30 Packing homemade barbecue sauce:
Hi Darcy, First, you need to check with your local health department to see if tomato-based bbq sauce is allowed to be sold at your local farmer's markets. In Illinois, where I live, the Illinois Department
2009-10-29 Ground Beef:
Hi Chris, Who knows????? All we do know is that thawing meats at room temperature increases the chances that any bacteria that may have been present would grow rapidly. Since you can't see, taste
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