To be honest, there has been a lot of skepticism among the people I have talked to in the restaurant supply business when they first encounter the EndoTherm Thermometer. Maybe it’s the appearance: the oversized outer plastic shell, which houses a normal alcohol thermometer immersed in a special silicone gel, gives the impression of a [...]
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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 safety questions do you have? Post them in the comments section below [...]
New Super Fast Pathogen Tester Could Change Food Safety
It seems like every year there are a growing number of food product recalls in response outbreaks of illness caused by nasty bacteria like E. coli and salmonella. In 2010 we had outbreaks in lettuce, tomatoes, and alfalfa sprouts that sickened hundreds of people. In fact, there are 48 million reported cases of food borne [...]
Vital Food Safety Equipment: Data Loggers
As the past year’s worth of food contamination scares have shown, managing food safety must be a top priority for the food service industry. In fact, it can mean the survival or failure of your business, since a foodborne illness case linked to your restaurant or commercial kitchen could put you out of business with [...]
Are Serving Utensils Going To Get You In Trouble With The Health Inspector?
You have 4 options for storing “in-use” dispensing utensils…the requirement is in Section 3-306 of the Colorado Retail Food Establishment Rules and Regulations: Stored in the food with the dispensing utensil handle extended out of the food; or Stored clean and dry; or Stored in potable running water as in a running water dipper [...]
HACCP Principle 3: Set Critical Limits
Every CCP you identified by grouping menu items into processes now must have a critical limit set for it in order to become an official part of your HACCP program. The FDA’s Food Code and your local Board of Health have established time and temperature specifications for every type of food you serve in your [...]
HACCP Principle 2 – The Difference Between CCP & SOP
This post is a continuation of last week’s HACCP post and the second in a series of posts here on The Back Burner that will completely outline a proper HACCP program for your restaurant. A Critical Control Point (CCP) is a specific place where food can become contaminated. After conducting the Hazard Analysis in Step 1, [...]
Taste & Food Safety: 2 Reasons To Clean Your Beer Taps!
If your restaurant or bar has beer on tap, you already know how much customers appreciate a good pour. Beer on tap tends to taste better, and from a business perspective, buying kegs gives you a better margin than buying it in bottles or cans. For most restaurateurs, beer taps are a win-win. But one [...]
A Review of My Favorite Pocket Thermometer
Above is an image of my favorite thermometer for everyday foodservice use, the COMARK PDT-300. Here is why: It is NSF approved and meets the Colorado requirement for a thin probe thermometer to measure the temperatures of thin foods such as patties, fillets, etc. It reads quickly, in just a few seconds. It is reliable [...]
Contaminated Ice: Key Tips To Keep Your Customers Safe
Getting ice from the ice machine bin to your customer’s drink glass without contaminating it is a food safety consideration that is easy to overlook. That doesn’t mean it’s any less important than the other danger points you deal with every day while preparing and serving food in your restaurant. In fact, proper ice handling [...]
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Fixing Gas Ranges
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Robert Duran: Greg , The information you provided on the combin...
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mike: I just purchased new 2 tri-star fryers with propan...
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