Management of holding times is imperative for food safety. But, in a high-volume, busy food production area, safe holding in the kitchen can be difficult to control.
Among the general population, there are some pretty divisive opinions when it comes to hand sanitizer. For every person who can’t seem to live without one – keeping them in their car, desk, and so on – there are others who complain about having to use hand sanitizer and find it unpleasant.
If your restaurant or dining hall is growing its own food or herbs, it’s important to have a food safety plan in place. Just as any grower must take steps to ensure the safety of their products, so must you. Here’s how.
How clean are your restrooms? While some businesses may not put much thought (or effort!) into the cleanliness of their public bathrooms, their customers frequently do.
On our blog, we’ve discussed before the dangers of chronic absenteeism in schools. Poorly cleaned areas can be one cause, but another unexpected reason may also be involved: a lack of clean clothes.
How do you keep a hotel looking pristine? Lauren Feeley, a freelance writer and consultant for The Champagne Lodge, a boutique hotel near Chicago, wrote an article for hospitality trade publication eHotelier on how to keep a hotel room in good shape.
Over 100 years of surface cleaning expertise underlies this powerful new air cleaner. Read more about how this Clorox product eliminates odors without creating new ones.
It’s important to have the right procedures in place and to always observe proper food safety precautions. The consequences for not taking these things seriously can often be severe.
The medical world is dealing with a huge problem, and it is not just the battle against the skyrocketing costs. It’s also the battle of finding new strategies for a safe healthcare facility. And, most seriously, it’s the battle against skyrocketing germs, also known as superbugs.
Small food prep areas create a challenge not only for preparation but also for cleanliness. It’s just as important to be aware of food borne illnesses in a small space as it is in a large commercial kitchen.
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