SafeBites: Food Safety Blog RSS

Keeping your kitchen germ-free isn’t just hygiene theater—it protects customers and preserves your reputation. Sanitizers reduce pathogens on surfaces and equipment, making every dish safe to serve. Let’s explore what sanitizers are, which ones foodservice accepts, how to test and calibrate them, and why it’s critical to follow manufacturer recommendations.

Ever stared at a carton of milk, realized it’s “expired,” and wondered if you’re about to unleash a yogurt apocalypse in your stomach? You’re not alone. Food-date labeling is a minefield of confusing jargon, pseudo-science, and that nagging question: “Is this still safe to eat?” Let’s clear the air (and your fridge) with a playful yet practical guide—and trust us, your taste buds and customers will thank you.

Keeping pests at bay is a non-negotiable part of food safety. As a food handler, your vigilance against rodents, insects, and other unwelcome guests not only protects diners, it also safeguards your reputation and revenue. Let’s dive into practical strategies to keep your kitchen critter-free.

Effective onboarding transforms new hires into confident, capable team members—ready to deliver SafeBites© excellence from day one. Here’s how to design an engaging, comprehensive onboarding program, plus how the My Food Service License - Food Service Leadership Academy© can elevate every step of the journey.

Ensuring the safe delivery of fresh meat and fish is the cornerstone of food safety and quality. From initial inspection to storage, mastering sensory checks (sight, touch, smell) alongside temperature protocols protects diners, preserves flavor, and builds your kitchen’s reputation. Let’s dive in.