When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must promote proper food safety protocols.
No matter how much time and care a chef takes preparing…
The holidays have come and gone, and many of us have started the countdown to kickoff Sunday at NRG Stadium in Houston. Like so many Americans, I get pretty excited about the Super Bowl – especially if my home team, Pittsburgh, is playing.
Now, I’m not going to profess tremendous knowledge about football, but I…
Editor’s note: For the final day of Food Safety Month, we bring you these popular — and dangerous — myths and their factual counterparts from the Partnership for Food Safety Education. MYTH: If I microwave food, the microwaves kill the bacteria, so the food is safe. 
FACT: Microwaves aren’t what kill bacteria – it’s the…
As you’re preparing Thanksgiving dinner for family and friends this year, remember the food safety basics: clean, separate, cook and chill. Don’t risk making any loved ones sick with a foodborne illness! Clean: Wash your hands with warm water and soap for 20 seconds throughout the cooking process, especially before handling food and after handling…
(This article was originally posted here and is reposted with permission.) Few jobs are busier than being a food server during peak eating hours. And for many waiters and waitresses, the job includes more than just taking orders and delivering food. It also includes busing tables, taking money to the cashier, and some minor food…
Poor hygiene and improper food preparation can lead to foodborne illnesses at home. The first step of the government’s safe food handling advice to consumers is to wash hands before and after handling food and clean cutting boards, dishes, utensils and countertops with hot soapy water after preparing each food item. But the U.S. Food…
(This article was originally posted here on Nov. 2, 2015, and is reposted with permission.) We all connect with the world around us with our hands, touching all sorts of objects, surfaces, and other hands, which is why diseases are often transmitted by hand contact. Of course, dirty hands can be washed. The problem is…
Reusable plastic containers used to transport fruits and vegetables have proliferated across the grocery industry in recent years despite recent warnings from university research studies suggesting the containers may harbor and spread harmful pathogens over time. 
Responding to critics, the Reusable Packaging Association (RPA) has issued comprehensive, science-based protocols for the use of grocery containers…
Despite what Julia Child might have told us during the height of her authority on all things related to home cooking, we should not be washing our raw poultry — especially not in the kitchen sink. 
To ensure your family enjoys Thanksgiving without any gastrointestinal interruptions, Food Safety News has compiled a guide to Thanksgiving…
The liquid that comes off of a defrosting chicken provides a safe harbor for Campylobacter, according to a new study. Chicken “juice” from a defrosted bird turns a surface into a protein-rich environment in which Campylobacter can form a protective biofilm, reported a study from the Institute of Food Research. This biofilm helps bacteria attach…
