The Wireless Temperature Monitoring (WTM) devices have arrived, now what do I do?
Recent Posts
Some categories of food are more likely to have microbial reproduction due to intrinsic and extrinsic factors. According to the FDA Food Code, potentially hazardous food refers to natural or synthetic foods that require temperature control because they tend to have the following.
As the food market becomes increasingly globalized, our neighborhood supermarkets are shelved with well-traveled products from every nook and cranny of the planet. Fresh Wellfleet oysters from Massachusetts are shipped to the finest restaurants in Las Vegas; cod from Norway is processed into filets in China and then shipped to Scandinavia; coffee beans travel across continents, from crops to cups, to meet the...
The FDA’s stance on Active Managerial Control
More now than ever, the active communities of review and ranking sites have provided a clearer window into restaurants and food establishments, and needless to say, this transparency and honest feedback is invaluable to owners and consumers alike.
In the restaurant world (and for that matter, food service in general), there are important decisions to make as to who's accountable for temperature checks and how accountability and responsibility tie in with daily duties, from busy owners to stressed counter-staff.
Acronyms are extremely useful. We use them (mainly) to help consolidate names and associations into digestible briefs. Instead of "Entertainment and Sports Programming Network", we use "ESPN" when referring to that particular organization. Still, acronyms can often be confusing, misleading, or largley unclear to an untrained eye.
