Dr. Hatem El-Nagar
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hatemelnagar.bsky.social
Dr. Hatem El-Nagar
@hatemelnagar.bsky.social
39 followers 2 following 60 posts
Certified Food Safety Consultant | Writer on Medium.
I make food safer and science simpler—for your health, your plate, and the planet
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hatemelnagar.bsky.social
What Science Tells Us About How Your Pet’s Dinner Affects Your Family’s Health
medium.com/the-quantast...
#food #science #pets #foodsafety #health #publichealth #culture
An infographic titled “Pet Food Safety: A Quick Home Scan” by Dr. Hatem El-Nagar. It includes small colorful icons next to each tip. The tips are: keep raw pet food separate; wash bowls daily; use a dedicated scoop; avoid quick rinses and always use soap; protect the fridge and store raw food away from ready-to-eat foods; watch for early signs of illness in pets; stay updated on recalls; be extra careful in high-risk homes with babies, older adults, pregnant or immunocompromised people; and think like a cook by using the same hygiene principles as handling raw chicken. The layout is vertical, with icons like raw meat, a bowl, a fridge, a dog face, a warning sign, and a stethoscope.
November 18, 2025 at 5:23 PM
hatemelnagar.bsky.social
#foodsafety #food
September 11, 2025 at 1:33 PM
hatemelnagar.bsky.social
You eat with your eyes—but you should inspect with them too. 👁️
As a food safety expert, I made this quick scan guide for spotting unsafe hotel buffets and bars.
Share it. Save it. Travel safer.
Infographic below 👇
#FoodSafety #BuffetTips #food #science #health
Infographic titled ‘Red Flags at Hotel Buffets & Bars: A Quick Safety Scan’ by Dr. Hatem El-Nagar. It lists six common hygiene and food safety issues to watch out for: 1) Shared utensils touching food can cause cross-contamination. 2) Glove misuse, where one pair is used for all tasks without changing, offers no protection. 3) Ice scooped with a glass, which may have been in someone’s mouth. 4) No visible or in-use handwashing sink, indicating poor hygiene practices. 5) No temperature control—hot food should be hot, and cold food should be cold, with a danger zone between 5°C and 60°C. 6) No labels or time stamps on food items, reducing accountability and safety. Each point is supported by a simple icon for easy recognition.
July 28, 2025 at 4:32 AM