Kevin Roberts, Author at FoodHandler

Food Safety Considerations for the “New Way” of Dining

Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours. As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and...

Developing Good Food Safety Habits

Good habits and habit development are something that has fascinated me for several years. If you’ve attended any the training programs or presentations that my colleagues and I have conducted through our Center for Food Safety in Child Nutrition Programs, you’ve likely heard me opine about the importance of habits and how habits are created....

Getting Your Playbook for Food Safety Organized

As anyone who has ever worked in a foodservice operation knows, from the time food is received in your establishment to the time it is served to your customers, following proper food safety practices is crucial. What many don’t often think about is this time really should extend from the time the manager places their...

Getting Started with Building the Infrastructure

Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations...

Food Safety Resolutions for the New Year

Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals...

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

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...

Holiday Food Safety Controls

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 Typically, foodservice operations are...

Proper Cooling: Your Food-Safe Culture Demands It

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...

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

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?

Food Poisoning: Responding to a Complaint

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.

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