SafeBites: Food Safety Blog RSS

Crafting a menu that delights guests and protects your profit starts with understanding food costing models. From simple ingredient tallies to advanced menu engineering, the right method fuels smarter purchasing, sharper pricing, and a healthier bottom line.

Navigating a career in food service goes far beyond taking orders and washing dishes. Whether you’re a Food Handler learning the basics of Food Safety, an ambitious line cook eyeing management, or a seasoned professional aiming for executive leadership, a clear pathway fuels both personal growth and industry excellence.

There’s something magical about Grandma’s pickles, passing down tangy memories one jar at a time. Home canning connects us to our roots, celebrates each season’s harvest, and cements family traditions. But alongside nostalgia, we must champion food safety because every home food handler deserves the confidence of a professional kitchen.

Personal Protective Equipment (PPE) refers to the gear that shields employees from physical, chemical, and biological hazards in the kitchen. In a fast-paced foodservice environment, PPE is more than just gear—it’s a frontline defense for Food Safety and public health. Proper PPE use reduces cross-contamination, prevents injuries, and reinforces trust with every guest served.

Our kitchens thrive on fresh ingredients, but freshness demands discipline. The First-In, First-Out (FIFO) method is the superhero behind every well-stocked fridge and pantry. By using older stock first, you safeguard quality, slash waste, and strengthen your food safety program.