A picture is worth a thousand words and, when it comes to working in a kitchen, a picture can prevent a thousand accidents. Something as simple as posting a food safety icon near a workstation can lead to a dramatic reduction in completely avoidable errors.
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.
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.
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.
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.
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?
Cutting boards pose cross-contamination risks during food prep. Here are several points to consider as you review your risk of cutting board contamination.
Trash cans and waste receptacles are an important part of your food safety plan. They can be the source of bacteria, viruses, and other pathogens that contaminate food. That’s why it’s important to keep your trash cans sanitized.
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.
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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