SafeBites: Food Safety Blog RSS
Fruit Fly Frenzy: Winning the Battle in Your Kitchen
Tiny buzzing invaders can turn a spotless kitchen into their playground—and compromise your food safety in the blink of an eye. Let’s dive into where fruit flies come from, how to lock them out, and the best practices to eliminate them for good. Plus, learn how My Food Service License helps you build bulletproof pest-control protocols.
No Plate Left Waiting: Staffing Secrets for Uninterrupted Restaurant Service
A restaurant’s heartbeat is its team. From the first delivery at dawn to the last dish sent out at closing, every moment relies on the right people in the right place. With a certification from My Food Service License in hand, you’ve mastered safety—now let’s master staffing to guarantee zero gaps in customer service, attention to detail, and food quality.
Wheels of Safety: Navigating Food Delivery in the Digital Age
Food delivery has transformed how we eat, bringing restaurant-quality meals straight to our doorsteps. But with convenience comes responsibility. Ensuring food stays safe, spotting red flags, and safeguarding your restaurant’s reputation are non-negotiable. Here’s how to keep wheels rolling and standards high.
Ticking the Safety Clock: Demystifying TCS Foods
Presented by SafeBites by My Food Service License, this post unpacks TCS foods—what they are, why they matter, and how you can apply food-safety principles to keep them out of the danger zone.
Sink or Swim: Mastering Your 3-Compartment Sink for a Pristine Kitchen
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.
