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Auditing Glove Use

Most food workers know the basics of glove use, but the real question is “What do they actually do?”  We recommend that managers/supervisors take time to audit glove use practices in their operation.  This is a way to check that staff are doing what they are supposed to be doing to keep the food safe…

Put the Gloves On!

When you hear “Put the Gloves On” you typically think that a fight is about to ensue.  Well, in foodservice that is exactly what gloves do—put up a fight against contamination!  Gloves provide an extra measure of prevention for foodborne illness when used correctly.  So, in this month’s blogs, we will talk about gloves and…

Best Practices for Food Storage

This month we are discussing best practices for storing food to ensure quality and safety. Proper food storage can reduce food waste, therefore improving food cost. Earlier this month we covered points to include in communication with vendors such as unit size and package materials. In this blog, we will focus on food storage in…

Taking Care of Business through Employee Productivity

In the firstblog for May on the topic of Workplace Productivity, we covered some indicatorsthat could be used to track performance effectiveness. This blog discussesstrategies to maximize performances of the workforce - because we all know thata foodservice is dependent on staff to meet an organization’s goals. Helping staff “work smarter, not harder” can improve...

It’s All About Numbers: Performance Measures to Enhance Operational Effectiveness

We all knowfoodservice operations are busy places! There is a continual balancing act betweenmanaging the resources needed to prepare and serve safe, high quality food, andcontrolling costs in order to stay in business. Owners, operators, and staffare all challenged to be efficient and effectivein completing duties and achieving results. This is known as productivity.Another definition...

Training How To’s

In our first blog earlier in April, we covered the fundamentals of training for foodservice staff reviewing the Who, What, When, Why, Where and How. In this posting, we will dive deeper into the How-To part. We know most Persons in Charge (PIC) of a foodservice know best practices related to food safety and sanitation….

Food Safety Doesn’t Just Happen!

No, food safety in retail foodservices doesn’t happen byaccident—it is well planned and executed. It is controllable and foodborneillnesses are preventable! While food workers implement correct food handlingand cleaning practices, the operators (managers, supervisors, or the person-in-charge)play a key role in making sure that safe food handling practices are known toall and actually followed. Today,...
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