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WORK SAFER
Cold Storage - The Cold Facts
While heat is the driver of much culinary success, it is cold storage that is critical to keeping your foodservice facility safe for your customers and your employees. More than 40 percent of all food borne illness in the U.S. is the direct result of holding food too long at room temperature.
Sanitizing Scales Shouldn't Slow You Down
Most of us understand the phrase "under the gun" as it relates to food preparation. There's so much going on at once - storage, measurement, preparation, cooking, cleanup, storage again - with the necessity of speed and accuracy pressing you from the other end.
Hazard Analysis Critical Control Point (HACCP)
HACCP promotes seven principles designed to minimize the risk of foodborne illness.
ServSafe®
ServSafe is sponsored by the National Restaurant Association Education Foundation (NRAEF) and provides the foodservice industry with the most up-to-date food safety training and certification program.
FDA Food Code
The US Food and Drug Administration (FDA) publishes its Food Code as a model to local, state and federal regulators in the development and updating of their own food safety rules.
Occupational Safety & Health Administration (OSHA)
OSHA provides regulations and resources to make your foodservice operation safe for employees. The Dietary E-Module can help identify safety issues and solutions for most back of house operations.
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