The Nod is Not Always Comprehension
In my former role as a manager in the restaurant industry and my current role as a faculty member, I have the pleasure of working with employees, and now students, from many different countries. In...
View ArticleCertified Food Safety Programs – Refreshed and Updated for 2026 and Why it...
Whichever you decide, because some jurisdictions have more stringent requirements than the conference for food protection, check with your local health department to make sure they also recognize the...
View ArticleDecoding the Consumer Advisory Requirement
When designing a menu featuring items such as a medium-rare steak, eggs cooked sunny-side-up, or a tuna tartare, the culinary presentation and the item's profit margins are often the most important...
View ArticleWhat the 2026 Cyclospora Outbreak Should Change in Your Operation
The 2026 Cyclospora outbreak is now the largest parasitic foodborne event most of us will hopefully see in our careers. So, it is worth studying because much of what happened was beyond any individual...
View ArticleCalibrating More Than Just Thermometers
While classic bimetallic-stemmed thermometers have largely given way to modern digital alternatives, the act of calibrating them remains a fundamental food safety ritual drilled into foodservice...
View ArticleSparking Culture behind the Line: Turning Food Safety Compliance into a Point...
Every Fourth of July, we gather to celebrate independence, freedom, and the shared victories that define our nation. The air fills with the smell of barbecue, and the sky lights up with fireworks. It...
View ArticleThe Hidden Danger of Kitchen Biofilms
In previous blogs, we discussed why cleanliness is not always safe in the kitchen of a food service operation. The fact is that your employees can do everything right in your cleaning program. They...
View ArticleTransitioning Your Kitchen from ‘Visually Clean’ to ‘Code Compliant’
A few years ago, as part of a larger food safety research grant, our research team was exploring the behavioral patterns of foodservice employees. We installed cameras in several commercial kitchens to...
View ArticleBuilding an Internal Food Safety Audit Process
I can’t speak for you all, but one of the moments I always hated in the day-in-the-life of a foodservice manager was when the inspector walked in and let me know he was there to conduct an inspection....
View ArticleThe FDA Food Code Requirement for the Person in Charge
Every restaurant has someone running the show during any given shift. The FDA Food Code has a name for that person, the Person in Charge (PIC), and it has a very specific set of obligations attached to...
View ArticlePanPals®: A Smart Solution for Restaurants Facing Labor Shortages
The restaurant industry continues to face a growing challenge: understaffing. According to recent industry reporting, labor shortages are not only costly for operators but are also expected to...
View ArticleWhat Every Foodservice Operator Must Know About Written Employee Health...
In our last blog, we established that while the FDA Food Code doesn’t explicitly require a written employee health policy, a verbal system is unverifiable, inconsistently applied, and leaves you with...
View ArticleIs a Written Health Policy Right for your Foodservice Operation?
Last month, we introduced you to the foodborne pathogens every foodservice employee should know by name: Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli, and Salmonella. We talked about how...
View ArticleFoodborne Pathogens Every Foodservice Employee Should Know by Name
Ask most foodservice employees what they're trying to prevent when they wash their hands or when they cook chicken to 165°F, or ground beef to 155°F, and you will likely get a vague answer about germs...
View ArticleHACCP Doesn’t Have to Be All or Nothing: Even Incremental Changes Can Have a...
Most foodservice operators hear Hazard Analysis and Critical Control Point, otherwise known as “HACCP," and picture binders full of flowcharts, scientific analyses, and regulatory paperwork. And while...
View ArticleCold Chain Management in Winter: Why Cold Weather ≠ Safe
In early January, my family and I returned home from an extended time away to find that one of our freezers, wasn’t quite “frozen”. In fact, it was just on the “warm” side of refrigerated temperatures....
View ArticleSeafood Safety for Lent: Essential Guidelines for Foodservice Operations
As Lent approaches, many foodservice operations prepare for an increase in seafood sales and some operators start offering seafood options, something they may not offer on their traditional menu....
View ArticleDry Storage Sanitation: The Often-Overlooked Foundation of Food Safety
When you think about sanitation as a foodservice operator, you might think about food production areas or refrigerators and freezers. At least, that is certainly where my mind goes when thinking about...
View ArticleResolve to Protect: Why This Year’s #1 Priority Should Be Food Safety
The new year presents foodservice managers with a wonderful opportunity to reset, refocus, and recommit to what matters most: protecting the health of every student, guest, patient, resident, or...
View ArticleThe Second Wave: Food Safety Myths That Deserve Your Attention
Walk into any commercial kitchen, and you'll find hardworking staff following protocols they have learned over the years. Many are correct, but others are dangerously wrong. In our last blog, we...
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