Food Safety: Back to Basics

I’ve spent most of my life in the foodservice industry, and things have changed dramatically since my early days in the business. Back then, we didn’t have single-use gloves in the restaurant, we wore our hair down, I hadn’t heard of Hepatitis A, E. Coli, Norovirus, Salmonellosis, or Shigellosis, nor would I for years to come. During my early days in the business, food-safety wasn’t even discussed.

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Why Does It Seem Like Everyone Is Getting Sick from Salad?

Published August 2, 2018, on  |  by Brenna Houck and Dana Hatic  |  Francine Shaw, Contributor   Maybe salads aren’t a healthy option after all: Trader Joe’s salads and wraps, along with those from Kroger and Walgreens are the latest food products to get flagged by the U.S. Department of Agriculture for possible contamination by Cyclospora — a delicious little intestinal parasite….

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Preparing for Disaster: Keep Food Safe During/After an Emergency

By Francine L. Shaw, Total Food Service, September 17, 2018.   It’s frightening to think about a disaster striking near our homes, businesses or communities but, truthfully, we’re all vulnerable. Destructive weather is a concern in all climates, as hurricanes, tornadoes, blizzards, floods, fire, and other extreme events can obliterate a town. Power loss – from…

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