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.
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.
If you’re in charge of food safety for a chain restaurant you probably ask yourself the same question every day, “Is our food being stored and handled properly to ensure compliance?” Across all your locations, you’re not likely to find someone with the answer you need. But, there is an FDA study that can point you in the right direction.
Hazard Analysis and Critical Control Points (HACCP) is a system designed to identify and prevent safety hazards during food production and distribution. It includes steps to avoid problems before they occur and correct deviations as soon as they are detected.
YOUR HACCP PLAN: A TOP-DOWN PRIORITY
A HACCP food safety plan is a best practice for all large-scale food services and restaurant chains. These days, when multiple product recalls worry consumers, it’s good insurance to develop a program to protect your company. It all starts with a firm commitment by top management to producing safe food and training employees to ensure it.
