Learn the most common bugs that affect diners and how to minimize the chances of an outbreak in your establishment.
Health inspections are designed to protect the dining public from food related illnesses The FDA Food Code outlines specific inspection processes and protocol.
Perishable foods must be kept outside of the temperature danger zone at all times in order to maintain proper food safety.
Cross-contamination is when bacteria transfer from one food surface to another. It threatens both customers and employees.
Proper handwashing is critical. Learn how and when employees are supposed to wash their hands to prevent the spread of bacteria.
Learn all about the rubric for health inspectors and how to "make the grade" when it comes to restaurant inspections.
Health inspectors come to restaurants in order to inspect cleanliness and hygiene. Learn how to make your restaurant the best it can be through self-inspection.
Learn about what items are on the health inspector's list, including critical and non-critical items.
The best way to handle an outbreak of food poisoning is to never have one at all. Here are a few tips to help minimize the risk of a food-related illness occurring in your establishment.
Food safety certification is another way for restaurant owners to protect both customers and their business from the damages caused by food poisoning.
Hot foods must be kept above 140°F to assure a safe product. Proper hot food holding methods reduce the risk of food poisoning.
Food passes through the Danger Zone when it is cooling, too. Find methods to quickly chill leftovers, minimizing contamination risks.
Though restaurant managers are responsible for properly training their employees on safe operating procedures, it is up to the employee to be mindful of their actions to minimize there risks. Here are some tips that all restaurant employees should keep in mind to protect themselves from harm.
Personal protective equipment is designed to keep restaurant workers safe. Learn when to use which pieces of personal protective equipment.
Electrocution is a danger faced by all commercial kitchen employees. Learn where the common threats are and what both managers and employees can do to protect themselves.
Wet and slippery floors are common in a commercial kitchen. There are several things employees can do to protect themselves, and OSHA has standards that require certain behavior from managers to protect employees and customers.
An employee cutting their hand is a danger to everybody in the restaurant. Learn how employees can protect themselves from cuts and what OSHA requires employers to do to minimize the risks.
Employees that help unload delivery trucks and take inventory in the walk-in cooler are most at risk for hypothermia and other cold-related illnesses. Learn what employees and managers can do to protect themselves when working with excessive cold.
A single spark is all it takes to turn a profitable restaurant into a smoldering pile of ashes. Learn some of the common causes of restaurant fires and what employees and employers can do to minimize the threat.
Heat-related illnesses and injuries are a common threat faced by commercial kitchen workers. Learn more about the specific dangers and what managers and employees can do to protect themselves.
Individuals that primarily perform food preparation tasks can suffer cuts, amputation or strangulation if they are not careful. Read on to learn what employees and mangers can do to minimize these risks in the commercial kitchen environment.
Commercial kitchen employees are at risk of strain and sprain injuries because they often perform the same tasks every day. Learn what employees and managers can do to help reduce the incidents of lost work due to pulled muscles or strained tendons.
Commercial cutlery, though essential in the kitchen, may pose an increased threat of injury to employees who have not been properly trained. Knowledge of how to correctly handle kitchen cutlery creates a safer and more efficient kitchen environment.
OSHA requires any restaurant using hazardous chemicals must have a written hazard communication program available to all employees. This ensures that all hazards are clearly and effectively transmitted in order to provide protection to those working with hazardous chemicals.
Food allergies are an increasing health concern for consumers and restaurants alike. Learn the most common foods that cause allergic reactions and how to serve customers with food allergies.
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.
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.
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.
Some diners who suffer egg allergies face serious threats from a single egg protein. Learn to indentify what foods to avoid.
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.
The CDC provides information and suggestions to public health officials to better our food handling practices.
OSHA is responsible for creating standards that ensure a safe and healthy work environment.
The NSF develops equipment standards that assure the reduced risk of food poisoning to customers.
The UL Mark is an internationally recognized symbol of product 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.
Though they are simple to use, commercial fryers can pose a threat simply because of the high temperatures and hot oil. Learn to avoid these hazards for safe fryer use.
Despite the fact that microwaves are a common household item, commercial microwaves have specific safety requirements for hazard-free operation.
This article outlines suggestions for safe commercial range use, including tips on fire prevention.
Operating commercial meat slicers requires knowledge of the product and how to use it safely. Avoid the hazards of commercial slicers with these tips.
Commercial mixers are far more powerful than their residential counterparts, and thus require more attention to safety instructions to avoid dangerous incidents.
The FDA provides valuable resources for your commercial kitchen. Learn how to access these free and useful tools for your restaurant.
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.
Cooking can be a dangerous occupation when unsafe techniques are used. Learn how to keep your cooks safe in the restaurant kitchen.
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.
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.
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.
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.
At the end of the night, restaurant workers may be more interested in getting out the door than doing a thorough cleaning job. Here are seven areas to pay attention to during the nightly close.
Maintaining high product quality is crucial to getting repeat business and assuring that the customer's dining experience is safe and enjoyable.
Keep Salmonella Enteritidis off the menu and learn how to safely store, prepare and serve eggs in your restaurant.
Food safety apps allow you to receive the latest information on industry updates that can affect your restaurant.
Are you guilty of these 7 health code sins committed in bars everywhere? Learn how to keep customers healthy and your bar safe during surprise inspections.