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Expert Profile: Carol Schlitt

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
MS

Ask a Question       View Past Answers       View Ratings            
Average Ratings
Prestige Points: 18584
Knowledge   9.95   Best of the best
Clarity of Response   9.96   Best of the best
Timeliness   9.95   Best of the best
Politeness   10.0   Best of the best
Number Of Questions
(in Past 24 Hours)
1
Max Questions to be Asked
(in 24 Hour period)
5
Total Questions
(since joining AllExperts)
1684
Recent Reviews from Users
KnowlClarityTimePolitenessDate
1010101012/01/08
1010101012/01/08
1010101011/30/08
1010101011/29/08
1010101011/25/08
User Comments
Certainly appreciate your response, BF
(Barbara Freeman on 12/01/08)
Thank you, I really already knew it! I just hated throwing it away. Better safe than sorry!I just needed that logical 2nd opinion. Thanks again. R. W
(rhoda on 12/01/08)
excellent, thank you so much for your prompt answer.
(Anne on 11/29/08)
thank you for your reply
(Lisa in nh on 11/25/08)
View All Comments
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Recent Answers from Carol Schlitt
2008-12-02  delivered smoked turkey Hi Brandy, It is odd that the turkey arrived with no sign of trying to keep it cold (gel packs, dry ice, etc). All smoked turkeys that I am aware of are shipped frozen or packed with gel packs and...
2008-12-01  meat Sandwiches Hi Rasha, Yes, it is possible that meat sandwiches that have been at room temperature 12 hours could be tainted with food borne illness bacteria that could make you ill. Since you can't see, taste...
2008-12-01  Waffles Hi Fred, I lightly spray both the bottom and top grids with vegetable release spray (non-stick spray) before pouring in the first batter for a waffle. I find that this once, quick spray is sufficient...
2008-12-01  commercial kitchen Hi Barbara, I suggest you check out this website for information: http://webapps.cityofchicago.org/health/General_Info.html While it does not provide a checklist for things to do, it does contain...
2008-12-01  Turkey Hi Mike, The scenario you described is a recipe for potential food borne illness. Here's why... Turkey and other poultry products are notorious for supporting the growth of harmful bacteria. Partially...
More Answers for "Food Safety Issues"


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