The Skinny On The FDA’s 2009 Food Code

The Food and Drug Administration has officially released an updated Food Code for the first time since 2005.  The Food Code details procedures for implementing a food safety program in any food service environment, from grocery stores to fine dining restaurants.  The agency updates...

Louisiana Restaurant Association Fighting Back Against New FDA Regulations

The Food & Drug Administration announced in October that it would place a ban on untreated oysters coming from the Gulf of Mexico.  Louisiana is the primary harvester and exporter of Gulf oysters, and the industry accounts for $318 million dollars each year. Gulf oysters have been deemed a food safety threat because a particularly nasty virus, vibrio vulnificus, can infect raw oysters during summer months.  About 15 people...

Are You Ready For Flu Season?

Personally, if I never hear another story about H1N1 (swine) flu again, I’ll die a happy man.  Unfortunately, the grim reality is everyone is going to have to take steps to combat the spread of flu this winter, and restaurants are no exception.  Organizations like the National Restaurant Association are already educating restaurants about ways to inhibit the spread of viruses, and the food service industry as a whole is taking...

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 critical part of your food service business, and over the years, HACCP has proven itself to be one of the most effective ways to ensure your customers eat good food in...

Food Safety Tips: Prerequisite Programs

Those of you familiar with the HACCP approach to food safety know that HACCP is just one part of the food safety puzzle in your restaurant.  It’s very good at managing cooking and holding temperatures for food product, which should be considered the first line of defense against pathogens that could sicken customers.  But HACCP also relies heavily on what it calls...

How To Calibrate A Thermometer

Think of a good thermometer as the crescent wrench of your food safety program.  Without it, you have no idea what the temperature of your food products are, either when you cook them or when you store them.  And that means you can’t tighten the...

Color Code Your Food Safety Program

Bacteria, contaminants, and pathogens are all the enemies of your restaurant’s kitchen.  It’s a battle you fight every day.  The first line of defense is controlling the growth of pathogens that could make your customers sick.  That is best accomplished through a robust HACCP program.  Unfortunately,...

September Is National Food Safety Education Month

Is your restaurant participating?  From the NFSEM site: “The National Restaurant Association encourages restaurant and foodservice operators to begin planning for the 15th annual National Food Safety Education Month. This month-long campaign is held every September and focuses on the importance of food safety education for the restaurant...