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Food Safety

Recent Articles

How to reduce pathogen growth in marinades

Used to flavor foods, marinades can add dimension to restaurant recipes. They can also present food safety issues if food handlers do not follow protocol. ServSafe offers insight regarding these topics.

Sous vide: How to safely perform this reduced-oxygen packaging method

The most common form of reduced oxygen packaging in restaurants, sous vide involves packaging cooked or partially cooked food in individual, vacuum-sealed pouches and then refrigerating or freezing it until it is needed for service. ServSafe provides facts about this cooking treatment. 

Establish a cleaning routine for tables as they turn over

Restaurants can get hectic, especially during peak service periods. Protect your guests and maintain a polished image by creating a front-of-house routine for cleaning tables and other food contact surfaces. National Food Safety Month sponsor Tork provides tips for implementing your front-of-house cleaning routine.

Protect customers in self-service areas

Self-service areas in restaurants and foodservice operations can be contaminated easily. The key is to help protect guests from themselves. National Food Safety Month sponsor Tork provides tips to reduce contamination.

Allergy-friendly practices to protect guests and increase your business

More than 250 food allergens have been identified, and 15 million Americans diagnosed with food allergies look to dine where they feel safe. During an educational session at the 2015 National Restaurant Association Hotel-Motel Show, a panel of food safety experts shared their food allergen acumen with industry owners and operators.  Here are some of the key takeaways.

How to keep barbecue safe and delicious

Barbecue is a tasty, craveable helping of Americana. According to the National Restaurant Association 2015 “What’s Hot” chefs’ survey, barbecue tops the list for perennial menu favorites. Here are tips on how to safely hot-hold this popular food without sacrificing flavor or juiciness.

Cooking TCS food

TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.

Cooling food correctly

When you cook food that will not be served immediately – for example, when food handlers partially prep dishes early to save time when they’re ordered – it’s important to get the food out of the “temperature danger zone” quickly.

A high price to pay: Costs of foodborne illness

Foodborne-illness could potentially cost your restaurant thousands of dollars and long-term issues for the people affected. Foodservice operators have been working overtime to minimize the threat.

Protect guests by ensuring safe produce handling

Because fresh produce is often eaten uncooked, it is important that everyone involved in the handling takes sanitary precautions. Serve the season's nutritious bounty to customers in the safest and cleanest manner.

Serving alcohol responsibly during the holidays

During the holidays many people want to celebrate with family and friends, and alcohol is often a part of that celebration. However, people can often get caught up in the excitement and consume too much. So it is important to be even more vigilant when serving alcohol during the holidays.

‘Hand’-y tips for proper hygiene

In order to prevent foodborne illness, it is important to practice proper hand washing. Although it may seem elementary, hand washing should take place after a number of food-related activities and follow a certain procedure.

Recognizing TCS food

Identify TCS food and use the appropriate time and temperature controls to avoid bacterial growth.

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