The Hidden Danger of Kitchen Biofilms
Tayler Greenwood2026-06-19T15:00:53+00:00In previous blogs, we discussed why cleanliness is not always safe in the kitchen of a food service operation. The fact is that [...]
Transitioning Your Kitchen from ‘Visually Clean’ to ‘Code Compliant’
Tayler Greenwood2026-06-19T14:52:52+00:00A few years ago, as part of a larger food safety research grant, our research team was exploring the behavioral patterns of foodservice [...]
Building an Internal Food Safety Audit Process
Tayler Greenwood2026-05-21T22:18:27+00:00I 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 [...]
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 [...]
PanPals®: A Smart Solution for Restaurants Facing Labor Shortages
Tayler Greenwood2026-04-30T23:18:44+00:00The restaurant industry continues to face a growing challenge: understaffing. According to recent industry reporting, labor shortages are not only costly for operators [...]
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. [...]
Healthy Employees Keep Food Safe
Food Safety Experts2020-06-08T20:50:20+00:00Last month we talked about norovirus, the leading cause of foodborne illness outbreaks. Today we will turn our attention to overall employee health, and its role in keeping food safe. Many of you who are in my generation can relate to the fact that you rarely called in to work sick, and when you did you probably couldn’t get out of bed. You may also relate to being a manager and discouraging people from calling in sick because it was so difficult to be short-handed. Well, that mind set just has to change for the health of everyone!
The Worst Customer Complaint: Foodborne Illness
Sam Vargas2017-08-17T15:44:30+00:00Food service managers and crew try to follow the rules of food protection. Yet, occasionally a complaint may arise and these calls take priority over all other daily crises. If you have been in the food service industry long enough, you may have gotten one of these. A customer may claim, "I think your food made me ill." These words inflict instant anxiety. If it happens, here are some next steps to think about in advance of such a claim:
