Food Safety and Denial: a Huge Problem within the Food Service Industry

The Centers for Disease Control (CDC) recently issued a food safety alert, warning consumers not to eat romaine lettuce due to another E.coli outbreak. This fall’s outbreak does not appear to be linked to the romaine outbreak last spring, which impacted lettuce grown in Yuma, AZ. In November, nearly 100,000 pounds of ground beef and more…

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Training Staff on Food Allergy Safety

By Francine L. Shaw  |  Published July 6, 2017, on It’s crucial to prep, cook and serve with food-allergic customers in mind—even during your busiest shift. It could save lives. Food allergies are increasingly prevalent among diners, and they present such severe and even life-threatening risks that they now warrant mandated food-allergy training among…

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Food Safety Experts Can Help Design Kitchens to Reduce Risk

When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must promote proper food safety protocols. Cross-contamination and cross-contact are important factors to consider. Recognize that one design flaw could have…

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