Food Safety

Getting Started with Building the Infrastructure

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Getting Started with Building the Infrastructure

Food Safety Experts2021-08-04T21:29:43+00:00

Hopefully in our first January blog, we convinced you of the importance of establishing an infrastructure within your operation to support a safe food culture. So, how does one go about doing this? Well, like any major project, break it into small bites. In our opinion, having a written guide for employees that documents expectations related to food safety basics of employee health and hygiene, temperature controls, and cleaning and sanitizing is the first step. Having this documentation serves as a reference for training and helps fulfill the mission of most foodservice operators which is to serve safe, quality food.

Getting Started with Building the InfrastructureFood Safety Experts2021-08-04T21:29:43+00:00

Food Safety Resolutions for the New Year

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Food Safety Resolutions for the New Year

Food Safety Experts2021-08-04T20:42:34+00:00

Finally, 2020 is in our rearview mirror and we can all turn the page to 2021! Resolutions for the new year might be more of the same from prior years (lose weight, exercise more, less screen time, etc.) OR you may have identified new practices to implement in your operation. If the latter, likely goals included some practices related to food safety – especially given the turmoil of 2020 and heightened concern by customers. It is our philosophy that attention to safe food handling practices is a win-win for any operation because of the direct relationship between food safety and food quality, which in turn leads to customer satisfaction. This past year has also demonstrated that attention to safety can affect the bottom line. Thus, the topic of our first SafeBites webinar for 2021 is on the topic of the return on investment of food safety, it is scheduled for January 20, so register now and please plan to attend.

Food Safety Resolutions for the New YearFood Safety Experts2021-08-04T20:42:34+00:00

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

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

Food Safety Experts2021-08-04T21:35:49+00:00

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.

To Toss or Not to Toss? That is the question.Food Safety Experts2021-08-04T21:35:49+00:00

Holiday Food Safety Controls

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Holiday Food Safety Controls

Food Safety Experts2021-08-04T21:37:40+00:00

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

Holiday Food Safety ControlsFood Safety Experts2021-08-04T21:37:40+00:00

Proper Cooling: Your Food-Safe Culture Demands It

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Proper Cooling: Your Food-Safe Culture Demands It

Food Safety Experts2021-08-04T21:24:03+00:00

Last week, we had a great webinar presented by Dr. Paola Paez from the Center for Food Safety in Child Nutrition Programs at Kansas State University. If you were not able to join us, please feel free to go back and review the webinar to learn some valuable ways in which you can implement safe cooling practices in your foodservice operation.

Proper Cooling: Your Food-Safe Culture Demands ItFood Safety Experts2021-08-04T21:24:03+00:00

Why Cooling Foods Correctly Isn’t Something to Chill Out Over

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Why Cooling Foods Correctly Isn’t Something to Chill Out Over

Food Safety Experts2021-08-04T21:26:14+00:00

Every year one in every six individuals or 48 million Americans experience a foodborne illness. When an outbreak occurs at your restaurant, the investigation process can be difficult. Are you ready?

Why Cooling Foods Correctly Isn’t Something to Chill Out OverFood Safety Experts2021-08-04T21:26:14+00:00

Food Poisoning: Responding to a Complaint

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Food Poisoning: Responding to a Complaint

Food Safety Experts2021-08-04T21:43:13+00:00

Be prepared to respond to a direct complaint from a customer who thinks they got sick from eating at your foodservice. Long before you ever receive that call or email from a guest who thinks the food they consumed at your operation made them sick, obtain or prepare an intake form to guide the conversation with the customer.

Food Poisoning: Responding to a ComplaintFood Safety Experts2021-08-04T21:43:13+00:00

Food Poisoning: Identifying a Foodborne Illness

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Food Poisoning: Identifying a Foodborne Illness

Food Safety Experts2021-08-04T21:40:14+00:00

Be prepared to respond to a direct complaint from a customer who thinks they got sick from eating at your foodservice. Long before you ever receive that call or email from a guest who thinks the food they consumed at your operation made them sick, obtain or prepare an intake form to guide the conversation with the customer.

Food Poisoning: Identifying a Foodborne IllnessFood Safety Experts2021-08-04T21:40:14+00:00