SafeBites: Food Safety Blog RSS

Our kitchens thrive on fresh ingredients, but freshness demands discipline. The First-In, First-Out (FIFO) method is the superhero behind every well-stocked fridge and pantry. By using older stock first, you safeguard quality, slash waste, and strengthen your food safety program.

Every thriving foodservice operation has a silent hero behind the scenes, ensuring every dish that leaves the kitchen is not just delicious but safe. That hero is the Food Protection Manager (CFPM). If you’ve ever dreamed of stepping into a leadership role that blends science, strategy, and service, this is your moment.

Keeping cold foods at safe temperatures isn’t just a regulation—it’s the foundation of stellar food safety and customer trust. Whether you’re a line cook, a food handler, or a seasoned Food Protection Manager, understanding and controlling the cold-holding process prevents spoilage, reduces risk, and keeps diners coming back for more.

Every plate that leaves your kitchen carries your reputation, and one of the biggest risks comes after cooking: maintaining safe holding temperatures. Whether you’re running a bustling banquet line or plating à la minute in a fine-dining room, keeping foods out of the “danger zone” is nonnegotiable. Let’s dive into why temperature control is critical, how to nail both hot and cold holding, and how Food Handlers and Food Protection Managers can lead the charge backed by My Food Service License training.

Creating a true food safety culture goes beyond checklists and regulations. It’s about instilling shared values, day after day, in every station—from the dish pit to the dining room. When Food Protection Managers lead with passion and Food Handlers feel empowered, safety becomes second nature, not an afterthought.