Go Green, Save Money, Serve Better Produce

As the past few years have shown, produce can be a food safety liability for anyone in the food service industry. Easy spoilage also makes produce a very difficult item to manage on your inventory. On top of all that, produce takes a lot of time...

Food Safety At Turley’s Part 2: Staff Training

Turley's restaurant in Boulder, CO Earlier this week I ventured into the big bad world to get a feel for practical food safety practices in a real restaurant.  ...

Food Safety Tips: Safe Seafood

Fresh seafood will always sell well in your restaurant, and for many businesses it’s a staple item on the menu.  Making sure the seafood you serve is safe requires some careful maintenance and preparation, and it’s good...

HACCP Principle 6 – Ongoing Verification

Now we are getting into the multiple levels of control that make a HACCP program so effective.  Level 1 is monitoring: people who are directly involved with the...

CheckWise Brings Food Safety to the Palm of Your Hand

Fast paced and often stress-inducing, a day in the life of a restaurant operator is never dull. From the morning’s breakfast and brunch regulars to the evening’s one-time eatery explorers you and your staff are constantly moving orders while...

A Complete Guide To HACCP Food Safety

If you’re looking to implement a HACCP food safety program, this series of Back Burner posts will help you get started.  If you’re looking for ways to improve your existing food safety program, this is also a great place to start.  Food safety is a...

When, Where, And What To Expect From A Health Inspection

I sometimes hear employees say that health inspections occur only between 8:00 am and 4:00 pm on weekdays. Well…that is when they usually DO occur, but they CAN occur just about anytime. When Inspections Occur The Colorado Retail Food Establishment...

HACCP Principle 2 – Defining Processes

As we discussed in the last HACCP post, you need to organize the hazards and critical control points at every step in the food preparation process.  So how do you decide...

The EndoTherm Thermometer: Does It Really Help You Save Energy and Improve Food Safety?

To be honest, there has been a lot of skepticism among the people I have talked to in the restaurant supply business...

Your Food Safety Questions Answered!

A good friend of ours and contributor to The Back Burner, Jim Austin, has kindly offered to answer your questions about food safety.  Jim is a former local health department director in Colorado and currently runs a restaurant consulting firm. So, what food...