2020 – FoodHandler®

To Toss or Not to Toss? That is the question.

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To Toss or Not to Toss? That is the question.

Food Safety Experts2021-08-04T21:35:49+00:00

Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line.

To Toss or Not to Toss? That is the question.Food Safety Experts2021-08-04T21:35:49+00:00

Holiday Food Safety Controls

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Holiday Food Safety Controls

Food Safety Experts2021-08-04T21:37:40+00:00

In case you have not noticed - the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals throughout the month as retailers strive to ensure market share, while following increasingly stringent mandates for physical distancing

Holiday Food Safety ControlsFood Safety Experts2021-08-04T21:37:40+00:00

Proper Cooling: Your Food-Safe Culture Demands It

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Proper Cooling: Your Food-Safe Culture Demands It

Food Safety Experts2021-08-04T21:24:03+00:00

Last week, we had a great webinar presented by Dr. Paola Paez from the Center for Food Safety in Child Nutrition Programs at Kansas State University. If you were not able to join us, please feel free to go back and review the webinar to learn some valuable ways in which you can implement safe cooling practices in your foodservice operation.

Proper Cooling: Your Food-Safe Culture Demands ItFood Safety Experts2021-08-04T21:24:03+00:00

Why Cooling Foods Correctly Isn’t Something to Chill Out Over

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Why Cooling Foods Correctly Isn’t Something to Chill Out Over

Food Safety Experts2021-08-04T21:26:14+00:00

Every year one in every six individuals or 48 million Americans experience a foodborne illness. When an outbreak occurs at your restaurant, the investigation process can be difficult. Are you ready?

Why Cooling Foods Correctly Isn’t Something to Chill Out OverFood Safety Experts2021-08-04T21:26:14+00:00

Food Poisoning: Responding to a Complaint

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Food Poisoning: Responding to a Complaint

Food Safety Experts2021-08-04T21:43:13+00:00

Be prepared to respond to a direct complaint from a customer who thinks they got sick from eating at your foodservice. Long before you ever receive that call or email from a guest who thinks the food they consumed at your operation made them sick, obtain or prepare an intake form to guide the conversation with the customer.

Food Poisoning: Responding to a ComplaintFood Safety Experts2021-08-04T21:43:13+00:00

Food Poisoning: Identifying a Foodborne Illness

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Food Poisoning: Identifying a Foodborne Illness

Food Safety Experts2021-08-04T21:40:14+00:00

Be prepared to respond to a direct complaint from a customer who thinks they got sick from eating at your foodservice. Long before you ever receive that call or email from a guest who thinks the food they consumed at your operation made them sick, obtain or prepare an intake form to guide the conversation with the customer.

Food Poisoning: Identifying a Foodborne IllnessFood Safety Experts2021-08-04T21:40:14+00:00