SafeBites: Food Safety Blog RSS

A spotless kitchen starts at the sink. The three‐compartment sink is the backbone of warewashing in food service—engineered to clean, rinse, and sanitize dishes, utensils, and equipment efficiently. In this post, we’ll break down what a 3-compartment sink is, how it works, and best practices to keep your operation compliant and your team’s workflow flowing smoothly.

Dreaming of tender, flavor-packed BBQ that wows every time? Whether you’re a weekend pitmaster or a food-service pro, mastering a smoker takes practice, the right gear, and spot-on safety routines. Let’s dive into the best items to smoke, the types of smokers and wood you’ll want on hand, a mouthwatering pulled-pork recipe, plus food-safety and cleaning best practices. Ready to light up the coals?

Food carts have exploded onto city streets, serving everything from artisanal tacos to vegan ramen. They’re agile, entrepreneurial engines of flavor—yet their mobility brings unique food safety challenges. Here’s how carts shape the industry, the certifications you need, and best practices to keep rolling safely.

Presented by SafeBites© by My Food Service License, this guide shows you how personal hygiene turns every shift into a safe, stellar dining experience.  Great food starts with great hygiene. By making handwashing and clean uniforms non-negotiable, you protect diners and cement your spot as a top-tier operation.

Whether you’re craving pasta at cruising altitude or simply trying not to spill your coffee during turbulence, airlines juggle an intricate ballet of food safety steps to keep every bite both delicious and germ-free. From ground prep to onboard service, here’s how the pros do it—with a dash of humor to keep it light (and dry).