Sunday, May 28, 2017
 

Foodservice Articles

Temperature and time are the two most important components in a food safety system. Knowing and abiding by the HACCP Food Safety Guidelines prevents against potential outbreaks of foodborne illness. A well designed food safety program protects your employees and customers. Read below for featured articles on Food Safety and HACCP Management.  For further information on food safety regulations visit the USDA website.


The FDA Releases the 2013 Edition of the Food Code

The Food Code is a model for safeguarding public health and ensuring food is unadulterated and honestly presented when offered to the consumer. It represents FDA's best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.


Shut The Fridge Door, How Cloud-Based Temperature Monitoring Systems Can Save Your Business 

by: Casey Allen

Cloud-based monitoring systems are quickly changing how restaurant and food service owners are able to accurately monitor temperatures.

 

Stricter Food Safety Guidelines at Restaurants, Hotels Start Jan. 1st
by: CBS Miami

FLORIDA  – Beginning in January, your restaurant experience will be a little different, particularly in the menu. Florida is changing the way it inspects restaurants and warns consumers about possible allergens in their meals.

 

Product Safety
by: Hotel F&B

Last year was challenging from a food safety perspective. Both ground turkey and cantaloupe made headlines for causing illnesses and deaths. Listeria transmitted by contaminated cantaloupes resulted in at least 139 illnesses and 30 deaths. This outbreak, although rare, is another example of how easily contaminated products can make their way to our customers within the complex supply chain.

 

Restaurant Food Safety Tips: Managing Temperature

by: Foodservice.com

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.

  

How to Implement a HACCP Program in Your Restaurant: A Complete Guide

by: Foodservice.com

This guide will walk you through the principles of a HACCP program for your restaurant or commercial kitchen.  It is meant to serve as a quick and convenient reference only.

 

Food Safety for Local Food
by: Fesmag.com

"Ask them how they are tracking their cold chain," Christian says. "After the raspberries were picked when did they hit below 40 degrees F? Can you prove they stayed below 40 degrees F like the big companies? Was the truck refrigerated? Though the big companies can hit a button and know the temperature of the truck immediately, smaller distributors should at least have their temperatures handwritten on a clipboard."

Chef Henri

 

 
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