Most everything these days is so after-the-fact and, in some circumstances, a fire drill. Proper communicating, planning and budgeting are necessary when it comes to equipment maintenance, replacement or purchasing.
In the food industry, there are many instances where substitutes are used for a variety of purposes. Whether it is forced or by choice, the need to fill the exposed
A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or
Ice is food.
Some food service operators and their employees take that fact for granted. They don’t take proper precautionary measures to handle the product properly or the necessary
It’s all about the “buy in.” People need to believe in what they are doing, what makes it important, and have the knowledge to move forward in a positive
Log documentation involving temperature is a necessary tool in any food processing environment. Whether it is cold holding, hot holding, cooking, cooling, refrigeration, freezer or time controlled, temperature logs not
For much of the country, as the temperatures drop, there is increased activity of mice to find a harborage area. For any food operation, or homeowner, for that matter, this
With the new school year fast approaching, it should be a reminder to take the time to properly train and educate food handlers about food safety. Not only just to
Whether it is dripping from a refrigeration fan unit, beading on the interior packaging of an improperly cooled ready-to-eat food, causing rust on metal food contact surfaces of equipment or
(This editorial is part of a series. You can find earlier entries here: Part 1, Part 2, Part 3.) Per Se, an upscale and expensive restaurant in Manhattan, found itself