Time and Temperature: Why 41°F to 135°F?
In one of my last blogs, I mentioned the temperature danger zone, or TDZ, as those in foodservice often refer to it. Learning the TDZ is almost a rite [...]
Maintaining Food Safety Standards Amid Seasonal Turnover
Across the country, summer seems to bring on more than just an influx of business in foodservice operations. It also tends to bring an influx and an exodus of [...]
When Temperatures Rise, Keep Food Safety Top of Mind
Summer brings a welcome increase in business for many restaurants, catering services, and event venues. It certainly did for the restaurant that I used to manage. With outdoor dining, [...]
Safely Shopping at Farmers’ Markets: A Food Safety Guide for Foodservice Operators and Chefs
Farmers’ markets are an appealing source of fresh, local, and seasonal ingredients for individuals and families across the United States. They also provide an excellent source of products for [...]
Ice Machines, Beverage Dispensers & Other Overlooked Food Safety Hazards
At the end of the spring semester in our campus food production lab, we’re fortunate to have the opportunity to hit pause and reset for the summer and prepare [...]
What Foodservice Professionals Need to Know about the FDA Milk Testing Changes
In late-April and early-May 2025, headlines across the country and several social media posts stirred concern after reports surfaced that the U.S. Food and Drug Administration (FDA) had temporarily [...]
Before They Arrive: Your Health Inspection Prep List
A few weeks ago, I welcomed our local health inspector into a class I was teaching about food service management. I was reminded of the stress and fear that [...]
Beyond Simple Compliance: Nurturing a Food Safety Culture in Your Team
In writing my last blog post, I was torn on addressing the issue of getting ready for a health inspection. I was torn, not because it isn’t an important [...]
Crafting Effective SOPs to Serve as your Food Safety Foundation
As I was writing my last blog, I realized I referenced standard operating procedures (SOPs), assuming that every foodservice operation has them. I know that most chain operations have [...]
Reducing Waste, Raising Safety: Smart Strategies for Managing Food Waste
In the face of increasing food prices and an ever-increasing demand for foodservice operations to reduce the amount of food wasted, foodservice operators are increasingly looking to implement and [...]
Cooling Food in Your Operation: Best Practices
Earlier in the month, I talked a bit about safely thawing food and, in my discussion, I mentioned that thawing and cooling were both problematic practices in the industry [...]
Chilling Out: A Quick Guide to Thawing Food in Foodservice
Thawing food and cooling food are two challenges we face daily in foodservice operations. Regardless of the type of facility you operate, you are bound to be thawing food [...]
