I’ve been in the food service industry all of my life. As a child, I remember spending the warm summer days sitting on the front porch of my Grandma’s country store – a convenience store of yesteryear – in Harrisonville, PA.
When I was a few years older, my parents owned a small grocery store…
Editor’s note: This is the third in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month. The more we learn about norovirus, the clearer the choices are in changing current behaviors. Foodservice operators know a lot about norovirus, especially in how to cope with an…
UPDATED: Coverage of Wednesday activities added The Norovirus Summit III picked up where last week’s Conference For Food Protection left off. Presentations and workshops took on the Norovirus challenge from beating back biofilms to data-driven hand washing systems. 
Steve Russak, COO of CloudClean, describes the capabilities of a new hand wash…
The National Restaurant Association bought a food safety certification body — the National Registry of Food Safety Professionals — earlier this week. 
The Orlando-based National Registry of Food Safety Professionals (NRFSP) formed 18 years ago to offer training and food safety certification for personnel in the restaurant, hotel and quick service industries. The Washington D.C.…
Take a moment to imagine this scenario: Cheryl works in the food service industry and always arrives on time to work. However, this morning she isn’t feeling well and is running behind. She arrives a few minutes after her shift is scheduled to begin, and her manager is tied up with paperwork. As a result,…
