Building an Internal Food Safety Audit Process
I can’t speak for you all, but one of the moments I always hated in the day-in-the-life of a foodservice manager was when the inspector walked in and let [...]
The FDA Food Code Requirement for the Person in Charge
Every restaurant has someone running the show during any given shift. The FDA Food Code has a name for that person, the Person in Charge (PIC), and it has [...]
PanPals®: A Smart Solution for Restaurants Facing Labor Shortages
The restaurant industry continues to face a growing challenge: understaffing. According to recent industry reporting, labor shortages are not only costly for operators but are also expected to persist—and [...]
What Every Foodservice Operator Must Know About Written Employee Health Policy Requirement of the FDA Food Code
In our last blog, we established that while the FDA Food Code doesn’t explicitly require a written employee health policy, a verbal system is unverifiable, inconsistently applied, and leaves [...]
Is a Written Health Policy Right for your Foodservice Operation?
Last month, we introduced you to the foodborne pathogens every foodservice employee should know by name: Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli, and Salmonella. We talked about [...]
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 [...]
