The FDA Food Code Requirement for the Person in Charge
Tayler Greenwood2026-05-21T22:15:09+00:00Every restaurant has someone running the show during any given shift. The FDA Food Code has a name for that person, the Person [...]
What Every Foodservice Operator Must Know About Written Employee Health Policy Requirement of the FDA Food Code
Tayler Greenwood2026-04-15T16:22:42+00:00In our last blog, we established that while the FDA Food Code doesn’t explicitly require a written employee health policy, a verbal system [...]
Is a Written Health Policy Right for your Foodservice Operation?
Tayler Greenwood2026-04-15T16:13:04+00:00Last month, we introduced you to the foodborne pathogens every foodservice employee should know by name: Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. [...]
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 [...]
Thanksgiving Food Safety: Separating Fact from Fiction
Tayler Greenwood2025-11-13T17:57:25+00:00Most blogs that I write are geared toward the foodservice professional preparing food in commercial foodservice operations. This one is no different, but [...]
Preventing Norovirus in your Foodservice Operation
Tayler Greenwood2025-10-30T19:23:06+00:00Norovirus is one of the leading causes of vomiting and diarrhea in the United States, causing between 19 and 21 million illnesses each [...]
Safe Handling of Leftovers in Foodservice Operations
Tayler Greenwood2025-10-20T15:03:32+00:00In any foodservice operation, leftovers are inevitable. After managing a family-style restaurant, where all-you-can eat sides were offered to almost every table, and [...]
Turn your Health Inspector into your Food Safety Ally
Tayler Greenwood2025-09-15T19:32:02+00:00For many foodservice operators, keeping up with evolving regulations can feel like chasing a moving target. According to Datassential’s 2025 Midyear Trends Preview [...]
Time and Temperature: Why 41°F to 135°F?
Tayler Greenwood2025-08-18T22:29:07+00:00In one of my last blogs, I mentioned the temperature danger zone, or TDZ, as those in foodservice often refer to it. Learning [...]
Maintaining Food Safety Standards Amid Seasonal Turnover
Tayler Greenwood2025-08-07T22:30:34+00:00Across the country, summer seems to bring on more than just an influx of business in foodservice operations. It also tends to bring [...]
