What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points. A HACCP plan is developed by a food establishment manager and implemented by food workers to control for potential hazards in food. By using a HACCP plan, you can help your customers avoid dangerous food hazards and fully enjoy their meals. To learn […]
3 Unique Risk Factors for Foodborne Illness in California
Each year on average, approximately 3,000 Californians get sick from eating contaminated food. If you’ve ever had food poisoning, you know it isn’t a pleasant experience. Many foodborne illnesses cause stomach cramps, diarrhea, and nausea. The most common illnesses can last between one day and two weeks. Most people recover on their own within a […]
January Cartoon: How to Prevent Hair in Food While Cooking
Did you know that hair is a common hazard when it comes to food safety? Customers that find hair in their food are usually disgusted, and are less likely to return to your establishment. It’s also a health code violation if hair restraints are not worn or if improper hair restraints are used. It’s important […]
December Cartoon: How to Organize Your Fridge
How should I organize my refrigerator? Whether you’re stocking a restaurant fridge or your refrigerator at home, the organization method can have a big impact on how long your food lasts. In general, you should store foods by cooking temperature. Put foods that require less or no cooking over foods that require more cooking. Organizing […]
Stand-Up Training: Taking Food Temperatures
Empower Employees Through Food Safety Training Customers can become ill when bacteria multiply to dangerous levels in food. Two of the most important causes of bacterial growth are time and temperature. Use this training to teach your employees when and how to take and record the temperatures of food. Learning Objectives You may choose to […]
How to Practice Food Safety When You’re Barbecuing
Every region of the world is known for its specific brand of cuisine or cooking specialty and the United States is no exception, being known for its flavorful barbecue. Within the United States every region has its own distinct brand of barbecue, and nowhere is this more true than in Texas. While many states may […]
Stand-Up Training: Receiving a Food Delivery
Empower Employees Through Food Safety Training Inspecting food that comes into your establishment is crucial to food safety. You don’t want to accept contaminated food. This training will help you and your employees understand how to properly inspect and receive food in your establishment. Learning Objectives You may choose to read these learning objectives with […]
November Cartoon: How to Calibrate a Food Thermometer
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 […]
How to Enhance the Food Safety Culture at Your Establishment
In the foodservice industry, serving safe food is a vital part of keeping your customers and your health inspectors happy. If a foodborne illness outbreak is traced to your establishment, at best you’ll probably get some bad reviews. At worst, you could get sued. In rare cases, people could die. Set your business up for […]
7 Food Safety Rules for Cooking for a Party
When you invite people over for a party, you don’t want it spoiled by foodborne illness. Follow these simple food safety rules when cooking to protect your guests from foodborne illness. 1. Wash your hands well and often Washing your hands well and often is the golden rule of food safety. Your hands are full […]