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Tag Archives: Food Service

Two Levels Of Oven Mitt

Maintaining a safe work environment for your kitchen staff is always one of your priorities.  One of the most common injuries besides knife cuts is probably burns from hot cookware or hot surfaces on cooking equipment. The problem with garden variety oven mitts is they aren’t NSF certified, which means …

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10 Back Burner Food Safety Tips

One of the most important responsibilities 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 …

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Food Safety Tips: Understanding NSF and UL

You’ve probably seen the NSF and UL labels in your restaurant or commercial kitchen before.  And you probably already have an idea what these organizations do and what that label means.  But fully understanding what the NSF and UL do to make sure restaurant equipment and tools meet food and …

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The Best Of The Back Burner 2009

8 months and 305 posts later, The Back Burner is getting ready to celebrate its first year as a blog for the food service industry.  There’s a lot of great content we’ve posted over the course of 2009 that has been slowly buried in the avalanche of new posts coming …

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Restaurant Floor Matting: Safety First, Comfort Second

Getting quality kitchen floor matting isn’t only a staff comfort issue; it’s an important safety issue as well. Kitchen floor matting is made from a rubberized material and can be placed anywhere in your kitchen where staff stands while working, including on the line, in front of the dishwasher, behind …

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