HEALTH

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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Putting Safety First in Foodservice

NATIONAL REPORT — Fifteen years ago, La Crosse, Wis.-based Kwik Trip Inc. had just begun to transform its foodservice offering from a roller grill-based program to a full-fledged initiative, which would eventually be honored as Convenience Store News’ Foodservice Innovator of the Year in 2015. From the onset, Kwik Trip CEO Don Zietlow pinpointed a…

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I’m too Busy to Wash my Hands!

This is part two of a four-part series on building a food safety culture in your establishment by Francine L. Shaw, president, Food Safety Training Solutions, Inc. Several years ago, I walked into a kitchen to conduct an audit. The head chef had five pairs of single-use gloves layered on his hands. When I questioned his behavior,…

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