ARF Food Safety Consulting Group

01/01/2026

🎉 Happy New Year from ARF Food Safety Consulting Group! 🎉

As we step into 2026, we want to thank our clients and partners for their trust and support. Together, let’s continue to prioritize food safety, innovation, and excellence in the coming year.

Wishing you a prosperous and safe New Year filled with success and joy!

08/28/2025

https://people.com/flesh-eating-bacteria-two-more-deaths-oysters-louisiana-11799494

Six have died and 34 people have been infected by the virulent bacteria Vibrio vulnificus, which health officials say is “so prolific right now.”

10/23/2024

McDonald's and the Ecoli Outbreak!

10/23/2024

50 people sick. 1 person died!

Nearly 50 people have become ill and one person has died, amid infections that may have been caused by slivered onions, the C.D.C. reported.

07/07/2024

I haven't posted in awhile but today I felt compelled to address a food safety question that I get asked quite frequently. People tend to want to put all produce in the refrigerator when some produce does not need to be refrigerated and in some cases refrigeration will cause the food to spoil or mold quicker.

Peppers, cucumbers, eggplant, garlic, and ginger don't have to be stored in your fridge and uncut onions, tomatoes and potatoes should not be stored in the fridge at all.

Onions and tomatoes can start to grow mold if they're kept in the fridge and the cooler temperatures break down the starch in potatoes and make them get grainy.

Though most fruits are fine in the fridge (mangos, apples, ginger), many fruits do better when stored outside of the fridge, whether on the counter or stored in a pantry. When stored at room temp, some fruits tend to be softer and juicier and more enjoyable like melons, stone fruits, and mangoes. Other fruits loose their crisp texture faster in the fridge, like apples and pears.

Here are all of the fruits that don’t need to be stored in the refrigerator before eating:

Citrus
Ginger
Apricots
Apples
Pears
Plums
Avocados
Kiwis
Mangos
Nectarines
Peaches
Persimmons
Pineapples

For any food safety relates questions feel free to message me.

11/22/2023

Thanksgiving Day will be here soon – the pressure is on! Cooking this special meal does not have to be intimidating. With a few food safety reminders, you can ensure that you will be able to enjoy your Thanksgiving meal while remaining grateful and healthy.

Keep it Clean

Handwashing is the first step to protect you and everyone around your Thanksgiving table. It's also the best way to keep uninvited guests like bacteria out of your kitchen. In several observational studies, USDA found that consumers repeatedly failed to properly wash their hands, specifically not scrubbing their hands with soap for the required 20 seconds to remove germs. There are five simple steps to properly wash your hands:

Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.

Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.

Scrub your hands for at least 20 seconds.

Rinse your hands well under clean, running water.

Dry your hands using a clean towel.

Make sure food preparation surfaces and utensils are clean and sanitized before you start cooking.

To clean your surfaces, you will need soap and hot water, and a paper or dish towel. Use these to remove any dirt and debris you can see.

Then, you should sanitize the surfaces to kill any remaining bacteria. Many different sanitizers can be used. An easy homemade sanitizing solution can be made by mixing one tablespoon liquid chlorine bleach with one gallon of water, or you can use a commercial sanitizer or sanitizing wipe. Allow to air dry and follow the label instructions on commercial sanitizers to determine whether you need to rinse food preparation areas after use.

Campylobacter and Salmonella, bacteria found in poultry products, can survive on countertops and other kitchen surfaces from 4 to up to 32 hours, so make sure you repeat this step after handling raw turkey.

11/22/2023

Thanksgiving Day will be here soon – the pressure is on! Cooking this special meal does not have to be intimidating. With a few food safety reminders, you can ensure that you will be able to enjoy your Thanksgiving meal while remaining grateful and healthy.

Keep it Clean
Handwashing is the first step to protect you and everyone around your Thanksgiving table. It's also the best way to keep uninvited guests like bacteria out of your kitchen. In several observational studies, USDA found that consumers repeatedly failed to properly wash their hands, specifically not scrubbing their hands with soap for the required 20 seconds to remove germs. There are five simple steps to properly wash your hands:
Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
Scrub your hands for at least 20 seconds.
Rinse your hands well under clean, running water.
Dry your hands using a clean towel.
Make sure food preparation surfaces and utensils are clean and sanitized before you start cooking.
To clean your surfaces, you will need soap and hot water, and a paper or dish towel. Use these to remove any dirt and debris you can see.
Then, you should sanitize the surfaces to kill any remaining bacteria. Many different sanitizers can be used. An easy homemade sanitizing solution can be made by mixing one tablespoon liquid chlorine bleach with one gallon of water, or you can use a commercial sanitizer or sanitizing wipe. Allow to air dry and follow the label instructions on commercial sanitizers to determine whether you need to rinse food preparation areas after use.
Campylobacter and Salmonella, bacteria found in poultry products, can survive on countertops and other kitchen surfaces from 4 to up to 32 hours, so make sure you repeat this step after handling raw turkey.

08/01/2023

On July 25, The Centers for Disease Control and Prevention submitted a notice of investigation into a new salmonella infection outbreak linked to ground beef. This most recent outbreak has affected people in Connecticut, New Jersey, New York, and Massachusetts.

06/22/2023

We are so excited to announce our next class starting July 17th 2023. To begin your next step toward a successful career in the Food Industry apply for the Feeding the Future Training Program. This is a free and paid 5 - week training program geared towards preparing you for a career in foodservice by providing you with the necessary tools to become employed in a mid-level to upper-level position in foodservice.



Our primary areas of focus include: food safety training, culinary arts skills, community engagement, professional leadership development, information technology integration training and how to pursue entrepreneurial endeavors. You will have the opportunity to earn nationally recognized food sanitation management and workplace safety certifications.



What differentiates our program from typical culinary arts job training programs is participants learn about various aspects of the restaurant industry including but not limited to: customer service, networking, understanding the importance of inclusivity, pursuing economic opportunities and ultimately enhancing their earning potential through professional skill-set development in the areas of emotional intelligence, leadership and accountability.

The training program will be held Mondays through Thursdays 10am to 4pm. Classes will be held at 400 W 76th St #206, Chicago, IL 60620

06/22/2023

Ready to Earn Food Safety Certification to work in the food service industry?
Are you fed up with paying City of Chicago Health Dept. citations?
It is required that you obtain a Food Sanitation certification if you work for or manage a restaurant. ARF offers professionals in the food service industry a chance to obtain certifications using the nationally accredited Servsafe curriculum by way of our interactive and informative courses.

To register go to call 872-800-2487

“Your reputation is only as good as your last meal served”
Jasmine Davenport-Murray REHS