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Food Safety

Recent Articles

March 2, 2018
Make pickles properly in your restaurant

Housemade pickles are the third most popular restaurant condiment trend and the twelfth most popular food trend overall, according to the National Restaurant Association's 2018 "What's Hot" culinary survey. Keep your vegetables safe during the pickling process.

September 5, 2017
Promote your restaurant’s dedication to food safety

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. National Food Safety Month sponsor P&G Professional shares three tips to help communicate your food safety commitment to customers.

September 22, 2017
Properly use and take care of your restaurant thermometers

To remove any guesswork from your temperature tracking, monitor diligently with thermometers. National Food Safety Month sponsor P&G Professional shares when and how to calibrate restaurant thermometers.

September 8, 2017
Safeguard your restaurant with robust employee hand-washing protocol

Vigilant hand-washing is critical to preventing the spread of pathogens such as norovirus and Hepatitis A. National Food Safety Month sponsor Tork outlines when food handlers must wash hands and how to keep the topic top of mind in your restaurant.

September 19, 2017
Refine your restaurant’s food safety training

Restaurant employees may have different roles – hosts, servers, managers, food handlers and more – but every team member should be trained about food safety. National Food Safety Month sponsor Tork offers training-specific cleaning and sanitizing implementation tips.

April 26, 2016
Churn out sanitary ice at restaurants

Ice may not be caloric or a line item on your restaurant menu, but it is consumed by your restaurant guests and comes with a variety of food safety challenges. To help you reduce contamination threats specific to this beverage element, ServSafe Alcohol provides these best practices.

April 7, 2016
Handle drink garnishes safely

While the fruits, vegetables, herbs and other flavorful bites commonly accompanying cocktails and beers may be decorative, they are classified as ready-to-eat food and should be handled safely. To help protect your guests from foodborne illness, ServSafe Alcohol shares garnish food-safety tips.

November 2, 2015
How to reduce pathogen growth in marinades

Used to flavor foods, marinades can add dimension to restaurant recipes. They can also present food safety issues if food handlers do not follow protocol. ServSafe offers insight regarding these topics.

April 26, 2016
Sous vide: How to safely perform this reduced-oxygen packaging method

The most common form of reduced oxygen packaging in restaurants, sous vide involves packaging cooked or partially cooked food in individual, vacuum-sealed pouches and then refrigerating or freezing it until it is needed for service. ServSafe provides facts about this cooking treatment. 

February 3, 2017
Protect customers in self-service areas

Self-service areas in restaurants and foodservice operations can be contaminated easily. The key is to help protect guests from themselves. National Food Safety Month sponsor Tork provides tips to reduce contamination.

December 7, 2015
Allergy-friendly practices to protect guests and increase your business

More than 250 food allergens have been identified, and 15 million Americans diagnosed with food allergies look to dine where they feel safe. During an educational session at the 2015 National Restaurant Association Hotel-Motel Show, a panel of food safety experts shared their food allergen acumen with industry owners and operators.  Here are some of the key takeaways.

June 23, 2017
How to keep barbecue safe and delicious

Barbecue is a tasty, craveable helping of Americana. According to the National Restaurant Association 2017 “What’s Hot” chefs’ survey, barbecue is the fifth most popular perennial menu item. Here are tips on how to safely hot-hold this favorite without sacrificing flavor or juiciness.

June 25, 2015
Create memorable dining experiences for guests with food allergies

What are you doing to improve the dining experience for guests with food allergens? Walt Diney Parks and Resorts uses a high-touch, custom and individualized approach to ensure diners with food allergies have a "magical" experience.

January 12, 2016
3 tips to ensure clean and sanitary food-contact surfaces

Cleaning and sanitizing food-contact surfaces is one of the most important steps to prevent foodborne illness. Here are a few reminders to protect guests:

February 28, 2018
Cooking TCS food

TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.

February 28, 2018
Cool food correctly in your restaurant

When you cook food that will not be served immediately – for example, when food handlers partially prep dishes early to save time when they’re ordered – it’s important to get the food out of the temperature danger zone quickly.

October 14, 2015
Serve fresh fruits and vegetables with confidence: Strategies to reduce food safety risks

At the 2013 National Restaurant Association Restaurant, Hotel-Motel Show, an expert panel covered scientific facts regarding produce safety and offered helpful tips any operator can put into practice to actively manage produce safety and please guests.

December 19, 2014
A high price to pay: Costs of foodborne illness

Foodborne-illness could potentially cost your restaurant thousands of dollars and long-term issues for the people affected. Foodservice operators have been working overtime to minimize the threat.

March 17, 2017
Protect guests by ensuring safe produce handling

Because fresh produce is often eaten uncooked, it is important that everyone involved in the handling takes sanitary precautions. Serve the season's nutritious bounty to customers in the safest and cleanest manner.

October 14, 2015
5 tips to prevent cross-contamination at your restaurant

Good hygiene is incredibly important for restaurant guests, workers and operators. Stop pathogens from spreading by taking preventive measures and following these five tips.

November 25, 2015
Serve alcohol responsibly this holiday season

Many diners spend the holidays with family and friends, and alcohol is often a part of the celebrations. If people get caught up in the excitement, they may consume too much alcohol. ServSafe Alcohol shares these tips for responsible alcohol service.

September 3, 2015
‘Hand’-y tips for proper hygiene

In order to prevent foodborne illness, it is important to practice proper hand washing. Although it may seem elementary, hand washing should take place after a number of food-related activities and follow a certain procedure.

February 28, 2018
Recognizing TCS food

Identify TCS food and use the appropriate time and temperature controls to avoid bacterial growth.

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