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 …
Read More »A Review of My Favorite Pocket Thermometer
Above is an image of my favorite thermometer for everyday food service 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 …
Read More »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. …
Read More »In The Field: Food Safety At Turley’s
Here at The Back Burner we have talked a lot about food safety. It’s an ongoing project for any restaurateur, and also a potential matter of life and death for any food service business given the stakes if a food borne illness were to break out in your restaurant. So …
Read More »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, as effective as HACCP …
Read More »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 …
Read More »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 …
Read More »HACCP Principle 4 – Establish Monitoring Procedures
Now that you’ve established your Critical Control Points and Critical Limits for every preparation process and every menu item in your restaurant, it’s time to monitor. Limits and CCPs don’t do any good if there’s no enforcement. The first thing to establish is someone who will accept responsibility for monitoring. …
Read More »Restaurant Food Safety Tips: Shop For Suppliers
Food Safety is More Than Passing a Health Inspection 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 …
Read More »HACCP Principle 7 – Keep Good Records
Of course, all the work you’ve put into the first 6 principles of HACCP won’t do you any good at all if you don’t have accurate records. In the event that your business is implicated in a food borne illness outbreak, all of your HACCP efforts only help protect you …
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