Dennis Keith has more than 20 years of restaurant experience, serving in both management and regulatory capacities. He has worked as a licensed environmental health scientist for the last 8 years. As founder and CEO of the consulting company Respro F
As a restaurant inspector, it never ceases to amaze me how cavalier some restaurants are with their food-handling practices. I’ve talked with so many owners who think foodborne illness
The recent and prolific sprout outbreaks that have plagued Jimmy John’s customers have certainly caused a stir in the restaurant community. Should sprouts remain on the menu? Jimmy John’
Headlines about another restaurant involved in an outbreak are almost a daily occurrence now. Some major restaurant chains have had at least one outbreak. It begs the question, why? In
