food safety »

How Well-Trained Is Your Staff?

How Well-Trained Is Your Staff?

Stephen Brockman December 11, 2015 0

Every year, seventy-six million people in the U.S. get sick from something they eat. If a food safety issue happens in your establishment, it can hurt your revenue, your staff, and your customers. When

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Changing the Perception of Fast Food

Changing the Perception of Fast Food

Stephen Brockman May 4, 2015 0

In the not-so-distant past, if you needed to get a quick meal or snack on the road from a convenience store, your choices were mainly limited to hot dogs and prepackaged foods with a

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Is Your Company Ready for the New Requirements of the FSMA?

Is Your Company Ready for the New Requirements of the FSMA?

Sarah Williams April 6, 2015 0

Foodborne illnesses in the 2000s cost businesses billions of dollars in costly recalls, legal expenses and lost sales. To address the issues of foodborne illness, the FDA passed the Food Safety Modernization Act (FSMA).

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CDC: Keeping Its Finger on the Pulse of Foodborne Disease Outbreaks

CDC: Keeping Its Finger on the Pulse of Foodborne Disease Outbreaks

Sarah Williams March 17, 2015 0

News about foodborne disease outbreaks is common, with stories about illness and food recalls as the result of contaminated food. Cookie dough, raw shellfish, and many other products can be breeding grounds for bacteria

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What is HACCP?

What is HACCP?

Krista Fredrick March 3, 2014 0

Hazard Analysis and Critical Control Points (HACCP, for short) is defined by the US Food and Drug Administration as a “management system in which food safety is addressed through the analysis and control of

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It’s Good to Be Allergy-Free

It’s Good to Be Allergy-Free

Cess Padilla February 3, 2014 0

If you are a restaurant manager, owner, or employee, you have probably heard about the importance of catering to your customers who have food allergies by now. You may be asking yourself, why is

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7 Principles of HACCP

7 Principles of HACCP

Krista Fredrick January 14, 2014 0

Hazard Analysis and Critical Control Points (HACCP) is a food-safety process developed as a tool to help prevent contamination and the introduction of other hazards in food production. Although HACCP is not a stand-alone

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Oh, Nuts! Training Restaurant Staff on Food Allergies

Oh, Nuts! Training Restaurant Staff on Food Allergies

Sarah Williams August 22, 2013 0

Shellfish, peanuts, eggs, soy, milk, fish, wheat, tree nuts—all ordinary foods we often see in one form or another at the dining table or in a food establishment. But these common foods have extraordinarily

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