Thermometers are vital tools in food service. You need them to cook, cool, hold, and reheat food safely. A thermometer that is even five degrees off can lead you to sell or serve food that is not safe to eat. But you can only rely on a thermometer if you calibrate it often. Exactly how […]

Accidents happen, especially when working with many of the dangerous tools in a commercial kitchen. If you get cut while preparing food, you need to know how to properly care for it. Blood can spread diseases when it gets on food or food utensils. Below, we’ve answered some common questions food handlers have when dealing […]

What is E. coli? Escherichia coli (E. coli) is a bacteria that has multiple strains. Some of those strains already live in our intestines and are harmless or even helpful. However, there are the bad strains of E. coli which are extremely harmful and dangerous. The bad strains are called Shiga toxin-producing E. coli, or […]

Cleaning chemicals are crucial for food safety because of their ability to sanitize. However, they need to be stored properly to prevent any chemical hazards from contaminating food. If stored improperly, chemicals could drip or spray onto the food you prepare and you can injure or sicken your customers. What is the best way to […]

Why you should practice Active Managerial Control Active managerial control (AMC) is an important principle for all food managers to understand. AMC involves creating and implementing a system of food safety procedures. This ensures that you and your employees can reduce food hazards. It also allows you to build a safe environment for customers, free […]

What is a consumer advisory? A consumer advisory is a statement about the risks of eating raw or undercooked menu items. If you serve any undercooked animal products at your establishment, the FDA requires you to publish a consumer advisory. Undercooked animal products carry an increased risk of foodborne illness. Even rare steak and sushi, […]

Food handlers can use a variety of tools and equipment at work, but few get more use than hands. You use your hands to open doors, adjust aprons, prepare food, wipe counters, ring customers up—the list goes on. Because your hands touch just about everything, they tend to pick up a lot of germs. Those […]

Cell phones are everywhere. We take our cell phones many places—school, work, and sometimes even the bathroom. They are great tools for many things, but since we use them so much, they also get dirty. In a food setting, phones are common carriers of pathogens and germs that can make people sick. Cell phones are […]

Cleaning and sanitizing are necessary steps in ensuring food is safe for consumers. If equipment, utensils, and dishes aren’t cleaned or sanitized correctly, pathogens can spread to everything they touch. Protect both your customers and your job by learning how to properly clean and sanitize. Why clean and sanitize? Pathogens can be found on almost […]

In 2017, a foodborne illness outbreak in California sent 10 people to the hospital with botulism poisoning. Botulism is a potentially deadly foodborne illness caused by toxins from clostridium botulinum, a bacteria that thrives in environments with low oxygen. The outbreak was traced back to a nacho cheese dispenser in a gas station. It resulted […]