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Food Service Gloves: Pros and Cons

By on July 17, 2012 in Food Safety, Restaurant Management and Operations

A line cook at a bar and grill is preparing a hamburger. He puts on food service gloves and grabs a handful of raw ground beef and forms a patty. Without changing gloves the worker proceeds to top the grilled patty with lettuce, tomato and onions. After sending out the burger the line cook starts [...]

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Food Safety Tips: HACCP

By on April 22, 2011 in Food Safety, Restaurant Management and Operations

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 the consequences of a bad [...]

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10 Back Burner Food Safety Tips

By on December 14, 2010 in Food Safety

One of the most important responsibilites of any restaurateur is the proper implementation of a food safety program.  A lapse in food safety can spell the doom of your restaurant, and if you’re just opening a new restaurant, it can mean a delayed opening night. Good food safety isn’t something you achieve once and then [...]

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Restaurant Food Safety Tips: Managing Temperature

By on December 3, 2010 in Food Safety, Restaurant Management and Operations

Maintaining proper food temperature should be a constant process in your restaurant or commercial kitchen, from the time it arrives through your back door to the time it arrives on the customer’s plate. When the delivery truck arrives, immediately check food products for temperature.  Reject food that arrives above 41 degrees Fahrenheit.  Once you have [...]

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