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 [...]
Every restaurant has someone running the show during any given shift. The FDA Food Code has a name for that person, the Person [...]
In our last blog, we established that while the FDA Food Code doesn’t explicitly require a written employee health policy, a verbal system [...]
Last month, we introduced you to the foodborne pathogens every foodservice employee should know by name: Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. [...]
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 [...]
Most blogs that I write are geared toward the foodservice professional preparing food in commercial foodservice operations. This one is no different, but [...]
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