You can’t remind people enough of the importance of handwashing. That simple act can be huge in preventing germs and disease. How do you improve stats of those washing their hands in your establishment? Read more here.
All of us want to evade any potential infections. At restaurants, there is often a risk of exposure. One needs to be aware of that risk and learn how to avoid it.
One of the top priorities of any operation should be personal hygiene, specifically handwashing and hand care. Additionally, the best practices for disposable glove use are urged. Maintaining a proactive focus on this key aspect of your operation is important.
Food safety begins at the source, at the farm or manufacturing facility. But for your business, it begins at your receiving point. This is a critical part of your food safety system and one that you should be paying attention to.
Hand washing is a simple and easy way to reduce germs, but it doesn’t happen as often as you would expect. So, how can you inspire more people to improve their rates of hand-washing?
To mop or not to mop? How do you know when industrial mops are not the best choice?
Cutting boards pose cross-contamination risks during food prep. Here are several points to consider as you review your risk of cutting board contamination.
Offsite events can be tricky, but if you remember that offsite food prep operations require the same safety standards as your in-house operations, you can avoid trouble. Careful, consistent management and execution of the delivery and food prep will help ensure food safety for your guests. Here are some quick tips to keep in mind.
A recent report in the trade publication Becker’s Hospital Review relays a disturbing story that mold found in laundry was linked to illness, even death.
Here’s something to consider when putting together your HACCP-based food safety plan: intentional contamination. Learn about precautions to take against intentional food contamination.
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