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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 a former Extension educator, nutrition, wellness and food safety, having retired August 1, 2010. I am a certified HACCP manager, a food safety instructor for the Illinois Department of Public Health and a 3rd party food safety and OSHA auditor of restaurants.
Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, St. Louis Culinary Society.
Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Pam Gonzalez | 02/01/12 | 10 | 10 | 10 | Thank you so much, Carol. So glad ..... |
| Claudia | 01/27/12 | 10 | 10 | 10 | Thanks. |
| G erry | 01/23/12 | 10 | 10 | 10 | |
| Margaret | 01/21/12 | 10 | 10 | 10 | What an amazing service! The answer to ..... |
| JayeJae | 01/16/12 | 10 | 10 | 10 | Thanks Carol! I had never had this ..... |
Recent Answers from Carol Schlitt
2012-02-03 Smoked turkey legs:
Hi Dorothy, Since smoked turkey legs are considered a potentially hazardous food -- a food that can easily support the growth of harmful bacteria -- the recommendation is that it be out of refrigeration
2012-01-28 dark aluminion foil:
Hi Pilar, Aluminum foil can turn grey if it has been subject to moist heat. It's odd that it would occur in a stripe throughout the roll but it is not harmful, nor will it cause food poisoning. Chances
2012-01-27 Okay to eat?:
Hi Claudia, And you should be apprehensive. Here's why... While any live bacteria that may be present would be killed by temperatures above 135 degrees F, some bacteria have the capability of producing
2012-01-26 english:
Hi Paulaine, Jars when making jams and jellies should be sterilized for 10 minutes. Anytime a food is processed less than 10 minutes, the jars must be sterilized for 10 minutes. Jams and jellies only
2012-01-25 Chicken:
Hi Joanne, Sorry to say but your husband is right... The theory that placing a lid on chicken could cause spoilage goes back to the ice-box age when it was believed that covering food, especially
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