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 [...]
Recommitting to Food Safety in 2025, One Meal at a Time
The start of a new year is a great time to cast aside old habits and the regrets of things you wanted to do but never found the time in [...]
Why Canning in Foodservice Really Isn’t a Good Way to Preserve Fresh Produce
Canning has long been a trusted method for preserving fresh produce, offering a way to extend shelf life and minimize waste. I grew up canning garden produce at home with [...]
Managing Food Safety During the Foodservice Holiday Rush
The holiday season is a time of increased activity and demand in foodservice operations, from catering large events to preparing meals for many holiday parties. For the operation I managed, [...]
Ongoing Outbreaks: What We Can Learn from the Most Recent Carrot and Cucumber Outbreaks
Last month in our blog, we highlighted the recent E. Coli outbreak stemming from onions served at McDonald’s restaurants. In our blog, we highlighted some key considerations when serving fresh [...]
The Hidden Dangers: Allergens in Your Foodservice Operation
It has been a while since we have addressed or discussed allergens in the blogs. In today’s foodservice landscape, understanding and managing allergens is more critical than ever. With food [...]
What Have We Already Learned from the Most Recent E. Coli Outbreak?
In late-September and peaking in very early-October, reports of increased Escherichia coli (E. coli) 0157:H7 cases started to surface in the Western part of the United States. The investigation quickly [...]
