Food service businesses are expected to improve the safety of food eaten by consumers with the introduction of the Food Safety Modernization Act (FSMA). The U.S. Food and Drug Administration (FDA) have released final rules addressing several food safety issues over the past few months, with a few of the outstanding rules being released in 2016. The question many businesses ask themselves is: “Do they apply to me?”
Barbecue smoking is an everyday warm-weather activity and is increasing in popularity at home and in restaurants. In restaurants, it can be a year-round activity. Temperature monitoring is essential no matter what the occasion or how exactly you are preparing to smoke. A great resource is the USDA’s guide for safe temperatures for cooking meat. The complexity of cooking different meats is vast and following...
What doesn’t kill me makes me stronger is no longer an attitude most can afford.
FSMA, the Food Safety Modernization Act is here. Signed into law in 2011, final and proposed rules are in place. The Institute of Food Technologists (IFT) website has a convenient chart describing the timing of proposed and final rules.
Three down, one to go: food and beverage coolers
Restaurants are fast paced and hectic on a normal day, but add a power outage into the mix and it can cause a lot of problems. It can be a challenge to keep up with the practices of food safety while in the middle of a power outage due to the amount of equipment that relies on electricity. A good way to focus on keeping up with the food safety protocols is to focus on the one main goal: making sure the frozen and...
Refrigerated medications need special care; guidelines and regulations help with direction
