Food Safety Food Service Food Storage 
Modern Restaurant Management
JUNE 7, 2023
In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. Food that is not stored or handled properly can result in serious, even deadly, illnesses. Today, technology is revolutionizing food safety practices by enabling centralized and automated solutions.
Food Safety News
OCTOBER 5, 2023
E ditor’s Note: With permission, Food Safety News today posts the 2023 Update on State Food Safety Legislature by Doug Farquhar, JD, Government Affairs Director for the National Environmental Health Association (NEHA). The following table summarizes bills related to food safety introduced by state legislation in 2023.
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Modern Restaurant Management
MARCH 22, 2023
As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 The benefits extend to food safety as well. percent in late 2022. According to research , the cost to replace a single employee could be as high as $6,000.
Modern Restaurant Management
MARCH 10, 2022
Restaurants are also further evaluating their current food safety practices such as temperature control, the prevention of cross contamination of food, and overall food storage processes and are even providing delivery instructions with orders for safer food handling. New Risk and Exposures Post-Pandemic.
Probe It Food Safety
JANUARY 4, 2023
Are you looking to work in the food industry but feel overwhelmed by the idea of obtaining a food safety certificate? Food safety certificates are an important requirement for many food industry positions, but the details of this certification are often confusing. Don’t worry, you’re not alone!
FoodHandler
DECEMBER 9, 2024
The holiday season is a time of increased activity and demand in foodservice operations, from catering large events to preparing meals for many holiday parties.
Culinary Services Group
SEPTEMBER 25, 2024
Conduct regular inventory checks to avoid overstocking and reduce spoilage Optimize food storage and handling procedures to maintain freshness Repurpose leftover ingredients into value-added products (e.g., composting, recycling, food donation) Train staff on portion control and waste reduction techniques 4.
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