When dealing with power outages within food service or school cafeterias, it can be stressful figuring out how to prevent foodborne illness. Sometimes during a power outage, it’s hard to know whether food is safe or if it needs to be thrown away. There are different solutions depending on refrigerated assets, storage, and safety protocols.
The 7 principles of HACCP are a series of guidelines that follow the rules and regulations set forth by the U.S. FDA. These are typically associated with the implementation of HACCP programs. The main priority of these guides in food service organization is the safety and protocol to keep food, employees, and customers safe in retail and food service.
Commercial refrigerator maintenance begins with understanding your unit
Not all refrigerated trucks are created equal
Bureaucracy is not the point here, understanding and not repeating mistakes is
HACCP Team nagging questions: But how do I know it works?
