What Food Service Preparers Need to Know About Pasteurization

Back in 1882, famous French scientist Louis Pasteur invented a process called pasteurization that has become widely applied to prevent foods from spoiling. Many items served in your food service business - dairy foods especially - are still pasteurized today. But what does that mean, and what do your food servers need to know about [...]

January 4th, 2018|Food Safety, Food Service Training|0 Comments

Common Chemical Agents that Can Harm Dining Patrons

On first consideration, it seems illogical that soaps and other cleansers can cause food contamination. You use a chemical cleaner to eliminate bacterial on a surface where food is prepared, for example . . . and that must be a good thing to do, correct? Well, not necessarily. The fact is that the chemicals contained [...]

January 4th, 2018|Food Safety|0 Comments

Why Training Is Key to Better Employee Hygiene

“I have signs in my washrooms that say, `Employees Must Wash Hands Before Returning to Work,’” a restaurant owner from Atlanta tells us. He then adds, “The problem is, I don’t like those signs. I think they remind customers that there is a chance my employees might not wash their hands after visiting the bathroom. [...]

December 20th, 2017|Food Safety, Food Service Training|0 Comments

Tips to Ensure Food Safety During a Power Outage

Power outages can be costly to restaurants and food vendors. If food isn’t properly stored, the food could spoil and require disposal. The following tips are ways you can properly handle food storage during emergency situations. Before Storms Preparation is key to handle any power outages. If the weather forecast calls for severe weather, take precautions [...]

December 13th, 2017|Food Safety, Food Service Training|0 Comments

The Difference Between Sell By and Use By Labels

Food labels serve a dual purpose: not only are they used to promote food safety, but can also be an important tool for reducing food waste. This is the reason understanding the key difference between sell by and best by dates on food items is so critical. Sell By Guidelines When you see a sell [...]

December 13th, 2017|Food Safety|0 Comments

How the World of Food Service Has Changed and Grown

The classic “sit, be served, and eat” restaurant model changed in 1954 when a visionary named Ray Kroc introduced a whole new “fast food” system of food service at McDonald’s that let patrons order their food at a counter and take it to their tables. That was all new, but it wasn’t the final change [...]

August 25th, 2017|Food Safety|0 Comments

How to Make Sure Restaurant Employees Practice Critical Food Safety Routines

FSAI courses teach the skills that your food service workers need to keep your restaurant – and your patrons – safe. Trainees who take the course learn how to keep food service areas free from chemical and bacterial contaminants, how to store foods properly, how to cook foods to correct internal temperatures and many other [...]

August 12th, 2017|Food Safety|0 Comments

Is Your Restaurant Protecting Your Patrons from Contaminated Food?

According to the U.S. Department of Agriculture, 48 million Americans contract foodborne illnesses every year. About 3,000 of those people die. If your business serves food, those are frightening statistics. Do your employees know how to prevent the most common foodborne illnesses? In today’s post, let’s get to know the most common bacteria and viruses [...]

August 10th, 2017|Food Safety|0 Comments

It’s Time to Toss the “Five Second Rule”

The “five second rule” states that if you drop food on the floor and it stays there for five seconds or fewer, it is safe to eat. The rule has become part of popular culture. The only problem is, the rule is completely wrong. According to recent research from Rutgers University, any food that hits [...]

August 2nd, 2017|Food Safety|0 Comments

Are You Ready to Train Short-Term Food Service Workers?

Are you staffing up your restaurant operations for the summer, for the December holidays, for a golf or tennis tournament, or for other high-activity periods? If so, you are not alone. Many food-service operations hire students and other temporary employees to help cover “crunch” periods. And many of those businesses face a troubling choice. They [...]

July 30th, 2017|Food Safety|0 Comments