Biological hazards are an unforeseen threat to consumers. Much like with chemical hazards, it is the job of food service professionals to protect their consumers.
Biological hazards are foodborne viruses, fungi, bacteria, and parasites. The most common biological hazards to be aware of are E. coli, Shigella, Norovirus, Salmonella, Hepatitis A, and Staph.
A biological hazard outbreak can occur within any...
Who steps in when food prep staff members don’t show up for work? Who saves the day when a surge of customers creates a long line at the counter? Who takes control when staff members don’t perform a task in accordance with food safety protocols? The answer to these questions: Restaurant Supervisors. Restaurant supervisors are the newest superheroes in the battle against the pathogens attacking our food. They do...
1 in 6 Americans contract a foodborne illness each year. Many illnesses occur from food consumed at restaurants.
When you’re in a bathroom at a restaurant, you are bound to see a sign that reads ‘Employees Must Wash Hands Before Returning to Work’.
When else should employees be washing their hands?
History has a way of repeating itself. Throughout the years there have been many reported national outbreaks and recalls. It’s important for food industry professionals to look back at these instances and use them as learning opportunities to keep their consumers and brand reputation safe.
It’s the job of food service professionals to protect not only their establishments but also their customers. Chemical hazards, such as allergens, are a hidden threat. The most common food allergens are tree nuts, soy, fish, peanuts, shellfish, eggs, wheat, and dairy.
Here are 4 ways to prevent a food allergy disaster in your establishment.
