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Food Defense Playbook

In the last blog, we raised the question of whether a defensive position is really needed for retail foodservices. I hope you were convinced that incorporating some defensive measures into daily practices will protect food inventory from risks–whether those risks are theft, spoilage, or intentional contamination. After all, food in inventory belongs to the operation…

September is National Food Safety Month: The Future of Food Safety

Each September we recognize the importance of food safety every day in our operations by celebrating National Food Safety Month. This year’s theme, The Future of Food Safety, emphasizes the changing environment in which foodservice operates.   Each week of September has a unique focus: Regulation Changes—Staying compliant with new regulations Suppliers—Best practices for receiving food…

September is Food Safety Education Month: The Culture of Food Safety

Developing a culture of food safety is important for any foodservice operation. You may be wondering–just what is a culture of food safety? Let’s start talking about it by first defining what is meant by culture. When you look culture up in the dictionary, you will see terms such as shared knowledge, beliefs, values, attitudes,…

Produce Safety: Special Considerations

In our last blog, I talked about general produce safety. Today, I want to talk about some special products—melons, tomatoes, leafy greens, and sprouts. These are all foods that have a history of bacterial contamination leading to foodborne illness. I also want to discuss salad bars because they have some special risks. Melons. Cantaloupe is…

Mitigation Strategies for Cross Contamination

In our last blog, we talked about cross contamination, including the related risks and sources. Our focus today will be on some of the major strategies that can be used to mitigate cross contamination in a foodservice operation. Before we talk about those strategies, it is important to discuss the role of the management staff…

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