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To Toss or Not to Toss? That is the question.

Our first blog for the month emphasized the basic safe food practices needed to keep you and your guests healthy (and happy!), especially during these times of COVID. The impact of foodborne illness can range from an uncomfortable few days to hospitalization or death. Foodborne illness IS preventable and the steps taken to keep food safe also maintain quality of food, and ultimately profitability. Think of attention to food safety as part of quality control and a win-win business strategy. Knowledge about food safety can be helpful when controlling costs as making wise decisions when determining the fate of unserved food can affect the bottom line. “When in doubt, throw it out”. You’ve likely all heard this old adage one too many times. This saying...

Holiday Food Safety Controls

In case you have not noticed - the holidays are here! We have seen store decorations up since mid-September and early bird deals advertised for several weeks, stretching the typical Black Friday deals throughout the month as retailers strive to ensure market share, while following increasingly stringent mandates for physical distancing Typically, foodservice operations are very busy during the holiday season, catering parties and hosting gatherings. With reduced capacity allowances, limits on gatherings, and social distancing, chances are this stream of revenue will be less than in previous years. As operators, regardless of type of foodservice, the focus continues on safety, quality, and ultimately profitability. And with the COVID pandemic still in full throttle (although it appears a vaccine may become available later this month),...

$Money Matters: Balancing Costs and Food Safety Goals

Money matters in any foodservice operation – whether it be in hospitals, assisted living facilities, schools, restaurants, or any other type of operation. Managers are keenly aware that they must balance costs while meeting the goals of their operation.  When balancing costs, we all know that food safety goals cannot be compromised.  Our October webinar provided a great overview of ways to look at costs in foodservice, and how to balance those costs to meet your organizational objectives.  Dr. Julie Boettger’s webinar is available for you to view at www.foodhandler.com/  .  You can earn an hour of continuing education credit while learning great tips for improvements in your operation! Today, I will highlight some of her main points from my perspective and discuss them in…