Easy to imagine, may be more difficult to do
Posts about Food Safety (36)
The first HACCP implementation principle requires a “fresh pair of eyes”
Some categories of food are more likely to have microbial reproduction due to intrinsic and extrinsic factors. According to the FDA Food Code, potentially hazardous food refers to natural or synthetic foods that require temperature control because...
As the food market becomes increasingly globalized, our neighborhood supermarkets are shelved with well-traveled products from every nook and cranny of the planet. Fresh Wellfleet oysters from Massachusetts are shipped to the finest restaurants in...
The FDA’s stance on Active Managerial Control
More now than ever, the active communities of review and ranking sites have provided a clearer window into restaurants and food establishments, and needless to say, this transparency and honest feedback...
In the restaurant world (and for that matter, food service in general), there are important decisions to make as to who's accountable for temperature checks and how accountability and responsibility tie in with daily duties, from busy owners to...