Dry Storage Sanitation: The Often-Overlooked Foundation of Food Safety
When you think about sanitation as a foodservice operator, you might think about food production areas or refrigerators and freezers. At least, that is certainly where my mind goes [...]
Resolve to Protect: Why This Year’s #1 Priority Should Be Food Safety
The new year presents foodservice managers with a wonderful opportunity to reset, refocus, and recommit to what matters most: protecting the health of every student, guest, patient, resident, or [...]
The Second Wave: Food Safety Myths That Deserve Your Attention
Walk into any commercial kitchen, and you'll find hardworking staff following protocols they have learned over the years. Many are correct, but others are dangerously wrong. In our last [...]
What Your Staff Gets Wrong About Food Safety (And How to Fix It)
Earlier this month, I was mindlessly scrolling through Facebook when I came across a post on a gardening blog where someone had frozen their homegrown garlic as a means [...]
Your Guide to Approved Food Safety Training Programs in 2025
Early in my foodservice career, I persuaded the owners of the restaurants I managed to train all our production employees in food safety. Knowing that the cost, both in [...]
Thanksgiving Food Safety: Separating Fact from Fiction
Most blogs that I write are geared toward the foodservice professional preparing food in commercial foodservice operations. This one is no different, but it intentionally straddles the line between [...]
Preventing Norovirus in your Foodservice Operation
Norovirus is one of the leading causes of vomiting and diarrhea in the United States, causing between 19 and 21 million illnesses each year. These illnesses result in over [...]
Safe Handling of Leftovers in Foodservice Operations
In any foodservice operation, leftovers are inevitable. After managing a family-style restaurant, where all-you-can eat sides were offered to almost every table, and having banquet space in-house, I became [...]
Turn your Health Inspector into your Food Safety Ally
For many foodservice operators, keeping up with evolving regulations can feel like chasing a moving target. According to Datassential’s 2025 Midyear Trends Preview Report, more than half of operators [...]
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, [...]
