SafeBites: Food Safety Blog RSS

In the fast‑paced world of foodservice, minor cuts and scrapes are almost inevitable. But when you’re handling food, even a small wound can become a big food safety risk. The question is can food handlers work with cuts or wounds, and if so, under what conditions?

Norovirus is one of the leading causes of foodborne illness worldwide — and in the fast‑paced world of foodservice, it can spread like wildfire if not properly controlled. Known for causing sudden outbreaks of vomiting, diarrhea, and stomach cramps, Norovirus is highly contagious and can survive on surfaces for days.

For restaurants, catering companies, and other foodservice operations, understanding how Norovirus spreads is the first step toward preventing it — and protecting both your customers and your reputation.

In today’s competitive food service industry, great taste and friendly service aren’t enough to stand out. Customers are looking for something deeper — trust. And nothing builds trust faster than a visible, consistent commitment to food safety.

When done right, food safety isn’t just a compliance requirement — it’s a brand differentiator that can boost your reputation, increase customer loyalty, and even drive sales.

In the food service industry, a health inspection isn’t just a box to check; it’s a critical moment that reflects your commitment to safety, quality, and guest trust. The best strategy? Always be inspection-ready, not just when you know an inspector is coming.

While inspection processes and guidelines can vary by local jurisdiction, the fundamentals of preparation remain the same. Here’s how to ensure your establishment shines when it matters most.

In the dynamic world of foodservice, whether you’re running a bustling restaurant, a trendy food truck, a cozy cottage kitchen, or a high-volume catering operation, ensuring Food Safety is paramount. One of the most overlooked yet critical aspects of Food Protection is controlling chemical hazards.