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Monthly Archives: April 2011

Restaurant Food Safety Tips: Be Your Own Health Inspector

Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety procedures. This series is intended to help your business …

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Who Owns Your Kitchen’s Recipes?

A popular topic lately, in a couple different restaurant discussion forums I participate in, is the question of who owns the recipes your restaurant uses? Let’s look at a couple possible scenarios that could affect your restaurant: Your executive chef or kitchen manager quits. Maybe one or two members of …

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Food Safety Tips: HACCP

The HACCP, or Hazard Analysis and Critical Control Point, is a set of guidelines and procedures for food safety originally developed by NASA for astronaut food 30 years ago.  NASA needed a food safety program with “zero tolerance” to protect astronauts from foodborne illnesses while in space.  One can imagine …

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Replace Commercial Refrigeration Thermostats Yourself

There are two types of temperature controls used in commercial refrigeration: 1. Thermostatic (either an air sensing type or evaporator coil sensing type) 2. Low pressure control Let’s start with thermostatic type controls.  An air-sensing thermostat does just that: it senses air temperature.  The control sensor tube is usually mounted in the …

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Lincoln Smallwares: A Little Cookware For Everyone

Lincoln/Redco is a well recognized company within the food service industry.  In case you haven’t heard of them, they produce a variety of food prep equipment and commercial cookware.  Lincoln cookware has been in production in one form or another since the early 1900s.  Every chef is pretty particular about …

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