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.

Written by SmartSense | May 23, 2017 | Food Safety

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...

Written by SmartSense | May 16, 2017 | Food Safety

It’s always better to be proactive rather than reactive when it comes to food safety.

Written by SmartSense | May 9, 2017 | Food Safety, FSMA

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.

Written by SmartSense | May 2, 2017 | Food Safety

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.

Written by SmartSense | April 25, 2017 | Food Safety

Surveys frequently show that most consumers believe locally sourced foods are safe from foodborne illness. Consumers are not alone - many industry professionals believe this too. Yet both groups may be subscribing to a myth. In this post, we’ll take a look at the case study of raw oysters to uncover how local, high-end suppliers can also be victims of contamination.

Written by SmartSense | April 19, 2017 | Food Safety