Problems pop up when staff do not fully understand or follow food safety procedures. Implementing a system of checks and balances ensures staff adhere to proper protocol.

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When it comes to food safety, most everything hinges on proper food preparation.

The importance of proper cleaning and sanitizing has been put in the spotlight with the pandemic; customers today expect restaurants to go above and beyond what was once standard.

The pandemic brought with it heightened concerns around everything consumers touch, including food. One way to mitigate that risk is through proper hygiene, including handwashing.

Sanitation and cleanliness efforts skyrocketed with the pandemic. While continuing with various phases of reopening, it is imperative for operators to continue to enforce safe food-handling protocols, says Larry Lynch, the National Restaurant Association’s senior vice president of Certification & Operations.

Tweaks to seating and serving come into play at coffee shops.

As the coronavirus remains a top news story, it’s a reminder to everyone in the foodservice industry the importance of food safety measures. In the U.S., the Centers for Disease Control and Prevention estimates that so far this season 26 million people have contracted the flu. It is very likely that many of these consumers ate at a restaurant around the time they were contaminated. Now is a great time to reassess sanitation measures: How strong is your strategy to prevent the transmission of the flu virus?

Having worked in both foodservice operations and as a distributor sales rep, I’ve heard my fair share of complaining about health inspectors. They never showed up at a good time, their grievances — expressed as points on a checklist — always seemed trivial and I remember everyone viewing their presence as an unwelcome hassle in an already overwrought day.

Everyone in the foodservice industry understands the critical importance of following proper food safety and sanitation procedures in any type of food facility. News outlets often share stories of the dangers and consequences of foodborne illnesses for customers and for the establishments they patronize. Yet food safety inspections conducted by local and state health departments continually turn up a potpourri of results, from near perfect to horrifyingly dirty.

NSF International acquired InS Services, a United Kingdom-based registrar of lubricants, greases and other nonfood compounds approved for use during food and beverage processing. Products currently registered by InS Services will be listed in the NSF White Book, the organization’s online listing of registered nonfood compounds and proprietary substances, in 2020.

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NSF International presented Joe Corby with its Food Safety Leadership Award, which recognizes individuals and organizations for real and lasting improvements in food safety. Corby is senior advisor to the Association of Food & Drug Officials.

Food Safety month marks the chance to shake-up food safety practices

Sourcing locally grown ingredients is a trend that many foodservice operators now embrace. But when using smaller providers foodservice operators will need to take into account how they receive, store and prep ingredients to ensure they run a food-safe business. This article explores a variety of considerations and best practices operators should weigh when sourcing locally produced ingredients.

The NSF International Food Safety Leadership Awards program recognizes those individuals and organizations that have made a real and lasting impact on food safety.

The calendar may be rolling over to fall from summer, but the food safety season never ends for the foodservice industry. This article takes a look at some developments in this area offers a few tips as to how operators and other foodservice professionals can help maintain food-safe environments.

A foodservice operation not mastering basic food safety principles is like a baseball player who lacks the ability to hit, catch or throw the ball properly. Simply put, it represents a deficiency in the most basic fundamentals of our industry.

In an increasingly health-conscious society, more operators rely on antimicrobial technology, HACCP-based safety programs, and strict temperature control to prevent devastating outbreaks.

Where would food safety be without temperature monitoring? Engineers and process control professionals understood the growing need and built in an array of feedback mechanisms converting the science of Microbiology into simple instruments for the person-in-charge. This gives the operators process control... for temperature.