Author: Benjamin Ehinger

As we navigate the evolving landscape of food safety in 2025, the avian influenza situation continues to present significant challenges for food service professionals. For Certified Food Safety Managers, staying informed about this ongoing concern is essential for maintaining safe operations and protecting public health.

Current Status of Avian Flu

Image by Engin Akyurt from Pixabay

The CDC recently published an updated avian influenza A(H5N1) virus risk assessment, stating that “the current risk to the general U.S. population is low.” However, this doesn’t mean we can let our guard down.

As of March 28, 2025, 70 confirmed human cases of avian flu have been reported in the United States. There was even one associated H5N1 Bird Flu death. This represents a significant increase from earlier in the year when the CDC had confirmed just three human cases of H5 bird flu in people who became ill in 2025.

Impact on Food Supply and Safety

The poultry industry continues to feel the effects of this outbreak, with millions of birds affected. According to data through February 2025, the number of birds affected by Highly Pathogenic Avian Influenza (HPAI) has reached millions nationwide.

Biosecurity Measures for Food Service Operations

For food service establishments, implementing proper biosecurity measures is crucial. The USDA has outlined six simple biosecurity steps that can help lower the risk of disease entering poultry flocks. These steps are particularly relevant for farm-to-table operations or establishments that source directly from local producers.

Recommendations for Food Protection Managers

As a Certified Food Protection Manager, consider these steps to address avian flu concerns:

• Source verification: Work with suppliers who implement rigorous testing and biosecurity measures for poultry products.
• Employee training: Ensure staff understand proper handling procedures for poultry products, emphasizing the importance of avoiding cross-contamination.
• Temperature control: Maintain strict cooking temperature standards (165°F/74°C for poultry) to ensure pathogens can’t survive.
• Heightened sanitation: Implement enhanced cleaning protocols for surfaces and equipment that come into contact with raw poultry.
• Stay informed: Regularly check the CDC’s avian flu updates for the latest guidance.

Moving Forward

While vaccine development efforts continue, as noted in recent avian flu updates, the focus for food service professionals remains on prevention and proper handling.

The current avian influenza situation underscores the critical role that Food Safety Managers play in safeguarding public health. By staying vigilant and implementing comprehensive food safety protocols, we can help mitigate the risks associated with this ongoing concern while continuing to provide safe food service to our communities.

Proper produce washing is a critical step in preventing foodborne illness in any food service establishment. As a Certified Food Manager, ensuring your team follows correct procedures for cleaning fruits and vegetables is essential for food safety compliance and protecting your customers’ health.

Why Proper Produce Washing Matters

Fresh produce can harbor harmful bacteria, pesticide residues, and physical contaminants. According to food safety experts, even organic produce requires thorough washing, as it may contain soil, insects, or bacteria that could contaminate other foods or surfaces in your kitchen.

Best Practices for Washing Different Types of Produce

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Leafy Greens

Leafy greens require special attention as they’re frequently linked to foodborne illness outbreaks. For items like lettuce and spinach:

Remove damaged outer leaves

• Use running water and avoid soaking or submerging the greens, as standing water provides more opportunity for produce to internalize bacteria
• Dry thoroughly using a clean salad spinner or paper towels
• Firm Produce (Apples, Cucumbers, Peppers)

For produce with firm skin:

• Rinse under cool running water while gently rubbing the surface
• Use a clean produce brush for items with rougher surfaces like melons
• Spray with a natural cleaning solution (2 cups cold water, ¼ cup white vinegar, and 2 tablespoons lemon juice) followed by a clean water rinse

Delicate Berries

For fragile berries:

• Place in a colander and rinse gently under cool running water
• Avoid soaking to prevent texture loss
• Pat dry with paper towels before refrigerating

What Not To Do When Washing Produce

Contrary to some common practices:

• Do not use soap, detergent, or produce wash, as experts recommend washing with just water
• Avoid using bleach solutions on produce
• Don’t wash produce hours before use – wash just before preparation to prevent bacterial growth

ServSafe Recommendations for Food Service Establishments

The ServSafe program, which is essential training for food protection managers, emphasizes these additional points:

• Wash hands thoroughly before handling produce
• Use separate cutting boards and utensils for produce and raw meats
• Clean and sanitize all food contact surfaces before and after handling produce
• Maintain proper storage temperatures for cut produce

When Vinegar Solutions Can Help

For additional safety, particularly with higher-risk produce, adding vinegar to water (½ cup distilled white vinegar per 1 cup water), followed by a clean water rinse, has been shown to reduce bacterial contamination more effectively than water alone. By implementing these produce washing techniques in your establishment, you’ll be taking an important step toward preventing foodborne illness and maintaining the highest standards of food safety that your customers expect and deserve.