While there are many differing opinions on how to address food safety and the risks of bare-hand contact, the National Restaurant Association has always promoted a balanced approach to this issue. Simple, “silver bullet” remedies such as mandatory...
Foodservice operations are becoming known for the quality and diversity of food. While meeting the constant demand for healthful and tasty food, operations are also paying strict attention to personal hygiene and clean food-preparation practices...
For a process that promises to eliminate one of the food industry’s biggest problems—food-borne pathogens—irradiation is sure having a heck of a time reaching critical mass. The problem, of course, is the process itself. While most reputable...
In our article, “Keeping Food Safety Hazards in Check,” we discussed how to develop an effective food safety plan for your establishment. One of the questions we asked was “Where can a breakdown in the system cause customers to become ill from...
In our January article entitled “Understanding Your Operation: How to Begin Developing a Food Safety Program,” we discussed the first steps in developing a food safety plan. They include evaluating your establishment’s commitment to food safety...
Possibly the least envied of all foodservice jobs is that of the pot washer. Not only is this hard work, but it is messy, dirty and usually too hot. Employers are also having trouble filling the position of janitor, which requires scrubbing and...
Public attention to food safety has never been higher. In the current environment, with high public and media attention, one foodborne illness outbreak is too many for any business. Despite heightened media attention and a tendency to focus on the...