In a complex global supply chain, the task of keeping unsafe product from reaching customers and food producers in the United States is a daunting and seemingly impossible task. The FDA has recently released their new food safety inspection process strategy for keeping unsafe product from reaching our shores. Global Strategy To Improve Food Safety […]
Recent major recalls of romaine lettuce have increased the concern certified food protection managers have for putting romaine on their menus and calls into question the future of this crispy green lettuce as a staple in the industry. In mid-February, the FDA report on romaine lettuce concluded its research into the latest recall of E.coli […]
While dining out recently, we came across a restaurant which served us a delicious meal with a gorgeous presentation on a wooden plank rather than typical plateware. This got us thinking, about ServSafe training and wooden plank serving utensils. Do we need special steps to prevent food-borne illnesses from food served on wood planks and […]
Back in November, we covered an interesting addition to the Minnesota Food Code revision; non-continuous cooking- the ability to halt the cooking process and resume at a later time. At the time, we only had some basic information and a rough draft of the new food code, but now that the code is in effect, […]