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Get it Right! Using Risk-Based Inspections to Your Advantage

Our August and September blogs have emphasized the importance of following food handling behaviors that will reduce risks of foodborne illness in your operation, and contribute to positive guest experiences.  The checklists we provided can help you in analyzing your operation for strengths and weaknesses—and in the long run improve the safety of food served….

What Do Your Guests see? A Front of House Checklist to Ensure Quality and Safety of Food

Hi Everyone! Here it is September already – Food Safety Education Month!  Where did the summer go???? As you may recall from the first blog posted in August, we talked about how Risk-Based Inspections are the new normal for most regulatory health authorities and the importance of day-to-day oversight to prevent foodborne illness and ensure…

SafeFood is Served Here: Check√

A Checklist Approach to Food Safety In our first blog this month, we discussed risk-based inspections and their importance in any foodservice operation—and we promised to provide you with a risk-based checklist to assist you with daily risk mitigation strategies. Because we appreciate structure and routines (hey, we are RDs or registered dietitians, aka real…

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...
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