A Date with Destiny: Understanding Food Labels and Product Dating
Food Safety Experts2021-12-08T14:23:11+00:00
Encouraging Behavior Change among Foodservice Employees
Food Safety Experts2021-12-08T14:24:37+00:00
Mitigating Risk in the Overall Food Safety System
Food Safety Experts2021-10-18T19:28:12+00:00In the 1990s, when I took my first food safety class, we learned about a new system called HACCP. Ok, maybe it wasn’t that new, but it sure seemed new at the time. My memory has certainly faded since that class in 1997, but I do recall our discussion in the class about how HACCP would become the norm for all foodservice establishments in the future. Fast forward almost 25 years and the only foodservice operation mandated to have a HACCP program is school foodservice - certainly not the widespread adoption that we thought might come about.
The Human Factor and Food Safety
Food Safety Experts2021-08-04T08:08:58+00:00A few weeks ago, we discussed the top five causes of foodborne illness, 1) Improper hot/cold holding temperatures of time and temperature control for safety foods; 2) Improper cooking temperatures of food; 3) Dirty and/or contaminated utensils and equipment; 4) Poor employee health and hygiene; and 5) Food from unsafe sources. As I noted, all of these items are not in the direct control of your staff, but most can be. For the second blog this month, I wanted to discuss a bit more about the human factor in our food safety programs.
What is the Greatest Threat to Food Safety?
Food Safety Experts2021-08-04T08:10:12+00:00What is the Greatest Threat to Food Safety?
Food Safety Considerations for the “New Way” of Dining, Part II – Back-of-house
Food Safety Experts2021-08-04T08:11:23+00:00In our first blog this month, we discussed the importance of front-of-house practices as we emerge from the pandemic this summer and into fall. Making your guests feel safe will be an important point as we welcome them back to our establishment. The safer they feel, the more likely they are to revisit and this could, in turn, be a competitive advantage for your business.
Food Safety Considerations for the “New Way” of Dining
Food Safety Experts2021-08-04T08:12:17+00:00Spring is my favorite time of year, as we head out of the winter months, welcome warmer weather, and increase the daylight hours. As such, we turnover a new leaf and welcome new life as our grass, trees, and perennials come out of dormancy. This year as the Coronavirus vaccine continues its roll out and we welcome a third vaccine onto the market this morning, perhaps this spring we are turning over a ‘new leaf’ in a much more profound way, as we see light at the end of the Coronavirus tunnel.
