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.
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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.
Propylene Glycol in Fast Food: What is it?
There have been many CDC alerts and updates for a range of issues in the past year. A quick visit to the CDC website brings a flurry of information and data, which for some of us, can be difficult to sort through. There are routine revisions to "best practice" guides, all of which must be instituted in a timely fashion.
We recently spoke with an individual from a reputable hospital who outlined a recent failure in one of their systems. According to the source, over 900 monitoring points were inactive as result of a faulty monitoring system.
What is the temperature in the room you’re in right now?Take a guess, you’ll be correct within a few degrees.Now, what is the temperature of the room?Don’t bother answering that, it’s a trick question because in fact there is no “temperature of the room”, the temperature of the room is a 3D matrix that likely varies by up to 3°C (5.4°F) from one point to another.
