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Articles Tagged 'Food Safety'

Germs that Cause Food Poisoning

Learn the most common bugs that affect diners and how to minimize the chances of an outbreak in your establishment.

8 Tips for Safe Food Storage in Your Restaurant

There are eight ways that every restaurant can store foods properly in order to assure food safety.

Keep Hot Foods Hot: Focusing on Food Safety

Hot foods must be kept above 140°F to assure a safe product. Proper hot food holding methods reduce the risk of food poisoning.

Heating Foods Safely: Thawing, Cooking, and Reheating

Learn how to properly thaw, cook and reheat food items to make sure they spend as little time as possible in the food Danger Zone.

Proper Cooling and Cold-Holding Methods

Food passes through the Danger Zone when it is cooling, too. Find methods to quickly chill leftovers, minimizing contamination risks.

Irradiated Foods

Irradiation is a food safety technology that uses radiation to kill disease causing bacteria both in and on the surface of several foods. However, many consumers are hesitant to accept this method for several reasons. Learn about irradiated foods to decide whether it is a viable food safety precaution or if your customers will rather eat foods not treated ith radiation.

Serving Organic Foods

With the increasing awareness of the threats posed by conventional food sources, more and more consumers are selecting restaurants that serve organic food. But for all of its apparent benefits, there are some drawbacks to organic food that have some consumers questioning its overall value.

Residual Antibiotics in Food

Though the debate is still open, the threat to human health posed by animal antibiotic residue in food is causing some consumers to switch to restaurants that serve organic foods. Learn about antibiotic residue in food and decide if serving foods produced without antibiotics will increase your customer base.

Serving Food with a Side of Growth Hormones

American consumers are demanding foods that do not contain residual animal growth hormones. Learn about growth hormones and determine whether your customer base falls into the category of those for or those against animal hormone injections.

Serving Customers with Egg Allergies

Some diners who suffer egg allergies face serious threats from a single egg protein. Learn to indentify what foods to avoid.

Serving Customers with Milk Allergies

Any food allergy can be life-threatening. If a customer indicates a milk or dairy allergy, be sure that the server, shift manager and cooks understand that customer’s meal needs to be prepared separately and free of dairy products.

Centers for Disease Control

The CDC provides information and suggestions to public health officials to better our food handling practices.

U.S. Food and Drug Administration

Inspecting both imported and domestic foods, the FDA regulates nearly 80% of our food supply.

Occupational Safety and Health Administration

OSHA is responsible for creating standards that ensure a safe and healthy work environment.

Cutting Boards and Safety

Learn how to choose between wood and plastic cutting boards, as well as how to handle them, when to replace them, and how to use them as safely as possible.

The Importance of Food Safety Training for Restaurant Employees

Food safety should be a priority in all aspects of the commercial kitchen, but without proper training, employees have no way of knowing whether they are being safe or not.

9 Cooking Safety Tips for Commercial Kitchens

Cooking can be a dangerous occupation when unsafe techniques are used. Learn how to keep your cooks safe in the restaurant kitchen.

Serving Customers with Soy Allergies

Some people have severe reactions to foods containing soy. In this case, it is very important to refrain from serving customers any soy products in order to avoid triggering a negative allergic response.

Serving Customers with Wheat Allergies

Wheat allergies are separate and different fro wheat or gluten intolerances. Wheat is found in a broad spectrum of products, and allergies need to be treated seriously as they can be life-threatening.

Serving Customers with Fish and Shellfish Allergies

Many people are allergic to shellfish and certain types of fish. Be sure to avoid cross-contact with cooking utensils or equipment when serving these customers, as the proteins in these foods can be deadly to allergic customers.

Serving Customers with Peanut and Tree Nut Allergies

Peanuts and tree nuts are a common ingredient, but for many people even a trace amount can cause an allergic reaction. Be aware and consider communicating these ingredients on your menu.

Do You Know Where Your Food Comes From? Following the Restaurant Food Supply Chain

Food contamination can occur anywhere along the food supply chain, but that doesn't help a restaurant save face when they serve contaminated food to a customer. Restaurants need to monitor where their food comes from in order to prevent contaminated food from ever entering their establishment.

6 Food Quality Control Tips for Restaurants

Maintaining high product quality is crucial to getting repeat business and assuring that the customer's dining experience is safe and enjoyable.

Food Safety for High Risk Populations

Keep your patients and staff safe and sound with these tips for food safety in high risk populations.