Foodborne Pathogens Every Foodservice Employee Should Know by Name
Ask most foodservice employees what they're trying to prevent when they wash their hands or when they cook chicken to 165°F, or ground beef to 155°F, and you will [...]
HACCP Doesn’t Have to Be All or Nothing: Even Incremental Changes Can Have a Big Impact on your Food Safety Program
Most foodservice operators hear Hazard Analysis and Critical Control Point, otherwise known as “HACCP," and picture binders full of flowcharts, scientific analyses, and regulatory paperwork. And while a full, [...]
Cold Chain Management in Winter: Why Cold Weather ≠ Safe
In early January, my family and I returned home from an extended time away to find that one of our freezers, wasn’t quite “frozen”. In fact, it was just [...]
Seafood Safety for Lent: Essential Guidelines for Foodservice Operations
As Lent approaches, many foodservice operations prepare for an increase in seafood sales and some operators start offering seafood options, something they may not offer on their traditional menu. [...]
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 [...]
