News and Notes

Summer Heat and Cold Treats!


Posted: 07/22/2025
Time-temperature abuse is a problem that we work on proactively preventing; from purchasing to serving food, every step involves us working at keeping food safe and out of the danger zone. Ensure that proper monitoring methods are being used and every staff member is trained on what to do. With hot summer days upon us, it's especially important....
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Get New School Year Ready NOW!


Posted: 06/27/2025
  It’s never to early to get ready for the upcoming school year – if you’re feeding young students, we have to take extra precautions when preparing their food. High risk populations are at particular risk of foodborne illnesses, so items like raw seed sprouts and unpasteurized milk are items that we cannot serve to them. Learn....
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World Food Safety Day


Posted: 06/07/2025
June 7th is World Food Safety Day, where the World Health Organization is promoting the “use of scientific knowledge as key to reducing illness, cutting costs and saving lives.” There are roughly 1.6 million people every day who get sick from unsafe food, and our goal is to reduce these numbers as much as possible.* We....
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Food Safety: from Purchasing to Serving


Posted: 05/02/2025
  Keeping your facility safe takes dedication and training -- but it is time and energy very well spent! By maintaining cleaning schedules, receiving and storing deliveries correctly, and calibrating thermometers (to just name a few things!), we are actively reducing the risk of foodborne illnesses. In our ServSafeŽ Food Protection Manager classes, we cover how you can....
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Consumer Confidence: do food safety ads help?


Posted: 03/26/2025
FoodSafetyNews.com released an article all about recalls and foodborne illness in national restaurant chains – and food safety being more of a reactive afterthought rather than a proactive approach when reaching out to customers. After recalls like the recent McDonald’s recall of onions due to E coli in 2024, and even all the way back to the 1993....
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Springtime means Spring Cleaning!


Posted: 03/14/2025
Spring is a time of renewal and refreshment -- and just like the weather, it's the perfect time for our operations to get a bit of a refresh. While we always have cleaning programs in place...how often are you checking them? Do they still meet your needs, how closely are they being followed, or are there better ways....
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Food Waste and the Future


Posted: 02/28/2025
Food waste isn’t just a monetary issue – it’s also intrinsically linked with global warming. Nearly 30 million tons of food is wasted per year, with the vast majority headed to landfills. This is almost 1/3 of the total US food supply, and while numbers had drastically decreased during the pandemic, the current per capita waste has come....
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Major Food Recalls for early 2025


Posted: 02/14/2025
There have been a number of significant food recalls over the past month, so it’s time for an important Recall Round-up – all articles will be linked at the end for further reading! Early January brought a baked goods recall that was update on February 7th to a Class II recall – temporary adverse health consequences, but low probability....
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Technology and the Future of Food Safety


Posted: 01/24/2025
Advancements in technology are happening at a rapid rate, and one area that could benefit is in food safety. A grant was just funded in order to develop an AI-based image detection model that would be able to identify Salmonella bacteria before any contaminated food made it into the supply. Currently the model is beeing worked with onions, and the....
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Let's Talk Pathogens: Norovirus


Posted: 01/10/2025
The latest newsletter from the National Restaurant Association featured a great article all about Norovirus – what it is, what are the symptoms, and how to prevent it. Cases of Norovirus spiked high at the end of 2024 and continuing into 2025 with its feature symptoms of diarrhea and stomach pains. It’s a highly contagious Big 6 Pathogen and....
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