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How To Earn a Passing Grade on Food & Health Inspection

By on August 8, 2012 in Food Safety, Food Service, Restaurant Management and Operations

Restaurateurs have a lot on their plate; hiring and training employees, attracting new customers, providing quality ingredients, keeping diners happy, treating workers well to start, but the list never ends. On top of all this these businesses must also make sure that their restaurant can pass a health inspection with flying colors. Restaurant owners know [...]

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Food Safety Tips: Safe Seafood

By on April 25, 2012 in Food Safety, Restaurant Management and Operations

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 [...]

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The EndoTherm Thermometer: Does It Really Help You Save Energy and Improve Food Safety?

By on January 29, 2012 in Food Safety, Going Green, Product Watch

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 [...]

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Vital Food Safety Equipment: Data Loggers

By on December 5, 2011 in Food Safety, Get Equipped

As the past year’s worth of food contamination scares have shown, managing food safety must be a top priority for the food service industry. In fact, it can mean the survival or failure of your business, since a foodborne illness case linked to your restaurant or commercial kitchen could put you out of business with [...]

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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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