SafeBites: Food Safety Blog RSS

Personal Protective Equipment (PPE) refers to the gear that shields employees from physical, chemical, and biological hazards in the kitchen. In a fast-paced foodservice environment, PPE is more than just gear—it’s a frontline defense for Food Safety and public health. Proper PPE use reduces cross-contamination, prevents injuries, and reinforces trust with every guest served.

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.