Avoiding Cross-Contamination: It’s All About the Details.

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Avoiding Cross-Contamination: It’s All About the Details.

It’s common knowledge in the foodservice industry that cleaning and sanitizing surfaces, along with proper hand hygiene practices, is one of the best ways to prevent cross-contamination of germs in restaurants. But just because things look clean doesn’t mean they are – kitchen equipment, storage areas, countertops and even cutting boards can hide germs and food soils even after they’ve been cleaned and sanitized. And that’s bad news for your food safety program.

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Ever Consider What a Foodborne-Illness Outbreak Might Cost Your Business?

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Ever Consider What a Foodborne-Illness Outbreak Might Cost Your Business?

We all know a foodborne-illness outbreak can have a significant impact on a restaurant’s reputation and your bottom line. But, what is the true potential financial burden to your operation? The answer may be more than you thought!

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What Poses the Highest Risk for Foodborne Illness?

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What Poses the Highest Risk for Foodborne Illness?

As a restaurant owner/operator, food safety is paramount to your business. You have processes and procedures in place to help ensure your restaurant does not fall victim to a foodborne illness outbreak. Yet, do you know what factors pose the highest risk for foodborne illness, and, are therefore, of top concern to restaurant inspectors?

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Why Do Flu Outbreaks Happen in the Winter?

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Why Do Flu Outbreaks Happen in the Winter?

Why is it when the temperatures outside become colder we see a peak in illnesses, like the flu?

Many of us may ask ourselves this question and wonder why people tend to be sick especially during the winter months. And, if you have asked yourself that question, you are not alone. In fact, researchers have always sought to find the answer.

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Could Antibiotic Resistance Impact Your Restaurant?

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Could Antibiotic Resistance Impact Your Restaurant?

Did you know the CDC estimates that more than 400,000 people in the United States will become ill with infections caused by antibiotic-resistant foodborne bacteria every year?  In fact, studies have shown that resistant bacteria can contaminate food from animals, and in turn, cause infections in humans.

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Bringing You Food Safety Trends and Information in the New Year!

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Bringing You Food Safety Trends and Information in the New Year!

We're committed to the continued delivery of timely and relevant information on food safety best practices and insights on foodborne illnesses, and look forward to providing more of the latest topics and trends impacting the foodservice industry throughout 2018.

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Tips to Help Keep Employees Healthy This Cold and Flu Season

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Tips to Help Keep Employees Healthy This Cold and Flu Season

Yes, another cold and flu season is upon us. The time of year when both employees and guests might bring coughs and sneezes with them into the restaurant. Knowing it’s important to have your employees at work and not sick at home, try these tips to help your employees stay healthy this season.

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5 Business Costs of Norovirus Outbreaks

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5 Business Costs of Norovirus Outbreaks

We all know that a norovirus outbreak could have a significant impact on your restaurant. Yet, what is the true cost if an outbreak should occur? Our friends at OSHAKits.com put together this list of the Top 5 Business Costs of a Norovirus Outbreak.

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The Top 5 Questions You Should Ask Your Spill Kit Vendor

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The Top 5 Questions You Should Ask Your Spill Kit Vendor

We all know that spill kits are an important part of your restaurant’s food safety and risk management program. Yet, not all spill kits are the same, making it important for you to ask your spill kit vendor some very specific questions. The following is our recommended list of the Top 5 questions you should ask.

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Top 5 Risk Factors for Foodborne Illness

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Top 5 Risk Factors for Foodborne Illness

The Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness,..

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