SafeBites: Food Safety Blog RSS

As leaves turn golden and temperatures drop, guests crave comforting, harvest-driven dishes that celebrate the season. Seasonal menu planning isn’t just about swapping tomatoes for squash; it’s a strategic blend of rotation, trend forecasting, and unwavering commitment to Food Safety. Let’s explore how to craft an autumn menu that delights diners, protects your brand, and empowers your team with skills from My Food Service License.

Personal protective equipment, such as hairnets and gloves, can feel like either a non-negotiable shield or an unnecessary hurdle. In this deep dive, we’ll explore why some kitchens mandate them, why fine-dining spots often skip them, and how you can master PPE best practices through My Food Service License programs.

In the fast-paced world of foodservice, an unexpected incident can turn a smooth service into a potential health hazard in seconds. Whether it’s a suspected contamination, an allergic reaction, or a sudden power outage, having a rock-solid emergency response plan keeps customers safe, your kitchen compliant, and your reputation intact.

Transforming your kitchen’s discard into dollars starts with precise tracking and targeted training. By combining waste-cost audits with specialized courses from My Food Service License, you empower every food handler to uphold food safety and food protection standards while boosting profitability.

Creating a culture of food safety starts with the right training and credentials. From frontline Food Handlers mastering basic hygiene to Certified Food Protection Managers leading audits, each step strengthens your kitchen’s defenses and elevates your team’s professionalism.