Vacuum breakers and backflow valves are an easy thing to overlook in your restaurant’s kitchen. They are relatively easy to install, and since health inspectors are going to require them, there’s no reason why you shouldn’t take the time to make sure you have some of these simple plumbing parts installed correctly in the right [...]
Tag Archives | Food Safety
The rubber door gasket on the inside edge of the doors of all your refrigeration equipment is very important. It prevents cold air from escaping, which means the unit will stay colder longer and use less energy. Old refrigeration door gaskets wear out and lose their seal. Even worse, older gaskets can pose a food safety risk because [...]
As the past few years have shown, produce can be a food safety liability for anyone in the food service industry. Easy spoilage also makes produce a very difficult item to manage on your inventory. On top of all that, produce takes a lot of time and labor to prep. Yet fruits and vegetables are [...]
Earlier this week I ventured to get a feel for practical food safety practices in a real restaurant. Turley’s, an iconic Boulder, CO eatery known for its eclectic menu full of healthy eating and fantastic international flavors, was kind enough to spend some time talking to me about their food safety program. I sat down [...]
Fresh seafood will always sell well in your restaurant, and for many businesses it’s a staple item on the menu. Making sure the seafood you serve is safe requires some careful maintenance and preparation, and it’s good to develop some strategies for ensuring the seafood you serve is safe. More than likely you already have [...]
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 the Critical Limits assigned to [...]
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 [...]
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 identification, shall be permitted to [...]
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 analyze the food preparation process [...]
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 [...]
- Fixing Commercial Fryers April 23, 2012
- A Glossary of Restaurant Lingo, Slang & Terms March 19, 2012
- Fixing Commercial Oven Problems July 3, 2011
- Troubleshooting Gas Range and Oven Problems November 19, 2011
- Fixing Gas Ranges July 23, 2011
- Suspended Coffee – Dream Big. Start Small. June 17, 2013
- Amy’s Baking Company: What a Disaster June 14, 2013
- Cleaning Underneath Restaurant Kitchen Equipment is Easy With Stoveshoes June 10, 2013
- 7 Tips for Printing Restaurant Menus June 7, 2013
- Frozen Drink Dispenser Recipes from Bunn June 3, 2013
- Robert Duran: Greg , The information you provided on the combin...
- mike: I just purchased new 2 tri-star fryers with propan...
- william eng: I have a Pitco 45C that is about 4 years old and r...
- william eng: Hi Miles, did you find a solution to the little f...
- william eng: Did you find a solution to your problem? I have a...
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