SafeBites: Food Safety Blog RSS

Cutting boards are the backbone of every commercial kitchen—but they’re also one of the most overlooked sources of cross-contamination. Whether you’re preparing raw chicken or slicing fresh produce, knowing how to properly clean and sanitize your cutting boards is essential for ensuring food safety compliance and protecting customers.

At My Food Service License, we emphasize cutting board hygiene as a core principle in our Food Protection Manager Certification programs. Proper sanitation isn’t just best practice—it’s a regulatory requirement under the FDA Food Code.

In the fast-paced world of food service, every detail matters — from how ingredients are stored to how staff present themselves. One often-overlooked detail? Jewelry. While it may seem harmless, wearing the wrong accessories can pose serious risks to food safety and violate health regulations. So, what jewelry can food handlers wear without compromising food protection?

Have you ever dreamed of turning your love for baking or jam‑making into a small business? Thanks to cottage food laws, many home cooks can legally sell certain foods made right in their own kitchens. These laws are designed to support local entrepreneurs while keeping consumers safe, but not every recipe qualifies.

Thawing food safely is one of the most overlooked steps in the kitchen, yet it’s one of the most important for Food Safety. When frozen food is left at unsafe temperatures, bacteria can multiply to dangerous levels long before the food even looks thawed. This is why the Food Protection Manager Certification emphasizes thawing as a critical control point.

In a busy kitchen, accidents happen. A bottle tips, a container leaks, and suddenly—there’s a chemical spill near your prep station. It’s a moment that demands swift, informed action. Because when chemicals and food collide, the stakes are high: guest safety, regulatory compliance, and your reputation are all on the line.