Foodborne Pathogens Every Foodservice Employee Should Know by Name
Tayler Greenwood2026-03-16T16:38:16+00:00Ask most foodservice employees what they're trying to prevent when they wash their hands or when they cook chicken to 165°F, or ground [...]
Cold Chain Management in Winter: Why Cold Weather ≠ Safe
Tayler Greenwood2026-02-10T19:36:47+00:00In early January, my family and I returned home from an extended time away to find that one of our freezers, wasn’t quite [...]
Seafood Safety for Lent: Essential Guidelines for Foodservice Operations
Tayler Greenwood2026-02-10T19:27:06+00:00As Lent approaches, many foodservice operations prepare for an increase in seafood sales and some operators start offering seafood options, something they may [...]
Dry Storage Sanitation: The Often-Overlooked Foundation of Food Safety
Tayler Greenwood2026-01-13T20:37:12+00:00When you think about sanitation as a foodservice operator, you might think about food production areas or refrigerators and freezers. At least, that [...]
Resolve to Protect: Why This Year’s #1 Priority Should Be Food Safety
Tayler Greenwood2026-01-13T19:48:14+00:00The new year presents foodservice managers with a wonderful opportunity to reset, refocus, and recommit to what matters most: protecting the health of [...]
The Second Wave: Food Safety Myths That Deserve Your Attention
Tayler Greenwood2025-12-15T16:49:16+00:00Walk into any commercial kitchen, and you'll find hardworking staff following protocols they have learned over the years. Many are correct, but others [...]
What Your Staff Gets Wrong About Food Safety (And How to Fix It)
Tayler Greenwood2025-12-15T16:43:22+00:00Earlier this month, I was mindlessly scrolling through Facebook when I came across a post on a gardening blog where someone had frozen [...]
Ongoing Outbreaks: What We Can Learn from the Most Recent Carrot and Cucumber Outbreaks
Tayler Greenwood2024-12-09T21:44:44+00:00Last month in our blog, we highlighted the recent E. Coli outbreak stemming from onions served at McDonald’s restaurants. In our blog, we highlighted [...]
The Hidden Dangers: Allergens in Your Foodservice Operation
Tayler Greenwood2024-11-05T20:55:47+00:00It has been a while since we have addressed or discussed allergens in the blogs. In today’s foodservice landscape, understanding and managing allergens is [...]
What Have We Already Learned from the Most Recent E. Coli Outbreak?
Tayler Greenwood2024-11-05T20:56:29+00:00In 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 [...]
