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Tag Archives: Food Service

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 …

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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 …

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