Washing Raw Meat Does Not Protect Against Illness Lots of people think that rinsing or soaking meat and poultry improves safety. However, when you cook whole pieces of meat, pork, or poultry, a cooking temperature…

When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence. A recent study published in the International Journal of Hospitality Management found that a theoretical crisis at one…

INVOLVE CROSS-FUNCTIONAL TEAMS EARLY ONWe consistently see good outcomes when food processors are open to bringing everyone together early on in a new project. “Before building a new system,” says Guernsey, “it’s best when our…

They’re everywhere. They’re on your hands, on the kitchen counter, in the air. They’re the bacteria and other organisms that can cause food-borne illness IF FOOD ISN’T HANDLED PROPERLY. Once a food leaves the grocery…

Creating and sustaining a company-wide mentality of continuous improvement is bigger than having a single program or posting a mission statement in the conference rooms. Successful brands have adopted a mindset that truly becomes ingrained…

Time is now a recognized control in NYC -Potentially hazardous items (ready to eat/prepared food) may be held out of temperature for up to 4 hours before being discarded as long as the time and…