PERSPECTIVES
Romaine lettuce. Tahini. Raw meat. Pre-cut melon. These were just some of the foods that made the news in 2018 as part of a record high number of foodborne illness outbreaks. While foodborne illness outbreaks typically peak in the summer, 2018 was perceived to be higher than in recent years. What caused this perception?
Read MoreAlthough the “bucket and rag” method may be the industry standard for cleaning surfaces in restaurants, if not performed properly, these techniques can be ineffective at best. Cleaning and sanitizing with reusable towels requires constant monitoring of the sanitizing solution, the surfaces being cleaned, and the towels themselves.
Read MoreWe 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!
Read MoreAs 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?
Read MoreThe 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,..
Read MoreFor more than 20 years, September has been recognized as National Food Safety Month – a time for all of us to focus on building a culture of food safety. As a restaurant owner or operator, you know that a strong food safety program is critical to the success of your restaurant(s).
Read MoreWhile we know that having food safety processes and practices in place are critical to the success of any foodservice operation, there are several myths that exist around food safety. From cleaning, to proper temperatures, to how foodborne illnesses spread, it is important for restaurant owners and operators to have the right information to help ensure their food safety program is the strongest it can be.
Read MoreA quality assurance professional is a critical asset to a successful foodservice operation. This individual is responsible for ensuring established food safety processes and procedures are being followed and that quality requirements are being met. This means that you want a person with both experience and knowledge of FDA Food Code and the Food Safety Modernization Act (FSMA) in this role.
Read MoreWe designed FoodSafeTruth.com to be a go-to source for issues and trends impacting the foodservice industry for restaurant owners and operators. One way in which we share the latest industry news is through our blog, Perspectives.
Perspectives is designed to provide you with insights on topics ranging from foodborne illness outbreaks, to building a strong food safety program, to ways to enhance the guest experience. It’s a place where we share news that you can use each and every day.
Read MoreYour commitment to cleanliness is the cornerstone of your guests’ experience. In fact, according to data from Technomics[1], a restaurant’s cleanliness is one of the top attributes your guests value and one that either keeps or deters them from dining with you again. Cleanliness is also a critical aspect of your restaurant’s food safety program. This means the overall cleanliness of your restaurant not only affects your bottom line, but your restaurant’s reputation as well.
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