Most kitchens focus their food safety effort on receiving, storage, cooking, and holding. Certainly, those seem to be the areas we focus the [...]
On September 17, 2026, the FDA released the 2026 Food Code, the first full edition since 2022. Several changes will reach every kitchen [...]
In my former role as a manager in the restaurant industry and my current role as a faculty member, I have the pleasure [...]
When designing a menu featuring items such as a medium-rare steak, eggs cooked sunny-side-up, or a tuna tartare, the culinary presentation and the [...]
The 2026 Cyclospora outbreak is now the largest parasitic foodborne event most of us will hopefully see in our careers. So, it is [...]
While classic bimetallic-stemmed thermometers have largely given way to modern digital alternatives, the act of calibrating them remains a fundamental food safety ritual [...]
Every Fourth of July, we gather to celebrate independence, freedom, and the shared victories that define our nation. The air fills with the [...]
In previous blogs, we discussed why cleanliness is not always safe in the kitchen of a food service operation. The fact is that [...]
A few years ago, as part of a larger food safety research grant, our research team was exploring the behavioral patterns of foodservice [...]
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 [...]
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