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Food Safety

Get great tips on how to maximize food safety in your commercial kitchen or restaurant.

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 food product at the Critical Control Point checking to make sure Critical Limits are met.  These people have taken direct responsibility for …

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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 trying to find ways to efficiently cut corners without jeopardizing quality. …

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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 …

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

motion chefs of a restaurant kitchen

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 Rules and Regulations state, “Agents of the Department, after proper …

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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 which points are a CCP and which can be handled by a Prerequisite Program?  A good strategy is to …

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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 to 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 …

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