Recently, TempAlert exhibited at the National Restaurant Association (NRA) show in Chicago, IL. The NRA is the largest foodservice trade association in the world and supports over 500,000 restaurants. In addition to restaurants, in attendance at the show were e-commerce companies, technology companies, equipment manufacturers, and restaurant suppliers.
Food safety is about more than reducing foodborne illness. It’s also about quality assurance. The primary goal of your restaurant’s food safety plan is to ensure quality by keeping the food you serve safe. The first step is to develop standard operating procedures (SOP) that address how you will control the most common risk factors responsible for foodborne illness.
Keeping food free of pathogens should be a no-brainer. Since microorganisms grow best in warm conditions, the goal is simply to ensure proper storage that keeps food within a safe temperature range. Common sense, right? But refrigerators and freezers aren’t perfect. They can break down, power outages can turn them off, and busy employees can accidentally leave a door open. That’s why it’s important to have a...
It’s always better to be proactive rather than reactive when it comes to food safety.
Food safety is not optional. That should probably go unspoken. But, as we know, state and local regulations meet only minimum requirements. That’s why it’s important to become an internal food safety advocate within your company.
Choosing a reputable supplier is no small task. The safety and quality of your final food product is ultimately dependent on both the ingredients themselves and on the best practices of the supplier. Let’s take a look at some helpful recommendations for choosing the right suppliers.
