Your Food Safety Doesn’t End at the Pass: Keeping Takeout and Delivery Safe After It Leaves the Line
Most kitchens focus their food safety effort on receiving, storage, cooking, and holding. Certainly, those seem to be the areas we focus the most on in food safety blogs [...]
The 2026 Food Code Is Here: What Actually Changed for Your Kitchen? (and What Hasn’t Yet)
On September 17, 2026, the FDA released the 2026 Food Code, the first full edition since 2022. Several changes will reach every kitchen line, tray line, and cafeteria once [...]
The Nod is Not Always Comprehension
In my former role as a manager in the restaurant industry and my current role as a faculty member, I have the pleasure of working with employees, and now [...]
Certified Food Safety Programs – Refreshed and Updated for 2026 and Why it Matters More This Year!
Whichever you decide, because some jurisdictions have more stringent requirements than the conference for food protection, check with your local health department to make sure they also recognize the exam before you pay for it.
Decoding the Consumer Advisory Requirement
When designing a menu featuring items such as a medium-rare steak, eggs cooked sunny-side-up, or a tuna tartare, the culinary presentation and the item's profit margins are often the [...]
What the 2026 Cyclospora Outbreak Should Change in Your Operation
The 2026 Cyclospora outbreak is now the largest parasitic foodborne event most of us will hopefully see in our careers. So, it is worth studying because much of what [...]
Calibrating More Than Just Thermometers
While classic bimetallic-stemmed thermometers have largely given way to modern digital alternatives, the act of calibrating them remains a fundamental food safety ritual drilled into foodservice professionals from their [...]
Sparking Culture behind the Line: Turning Food Safety Compliance into a Point of Pride
Every Fourth of July, we gather to celebrate independence, freedom, and the shared victories that define our nation. The air fills with the smell of barbecue, and the sky [...]
The Hidden Danger of Kitchen Biofilms
In previous blogs, we discussed why cleanliness is not always safe in the kitchen of a food service operation. The fact is that your employees can do everything right [...]
Transitioning Your Kitchen from ‘Visually Clean’ to ‘Code Compliant’
A few years ago, as part of a larger food safety research grant, our research team was exploring the behavioral patterns of foodservice employees. We installed cameras in several [...]
Building an Internal Food Safety Audit Process
I can’t speak for you all, but one of the moments I always hated in the day-in-the-life of a foodservice manager was when the inspector walked in and let [...]
The FDA Food Code Requirement for the Person in Charge
Every restaurant has someone running the show during any given shift. The FDA Food Code has a name for that person, the Person in Charge (PIC), and it has [...]
