The Temperature Danger Zone How to End Temperature Abuse With takeout and delivery becoming more popular as people limit the time they spend out of the house, food is even more at risk for temperature abuse. Cooking and storing food at the wrong temperature causes bacteria to multiply at a rapid pace and can lead

Safely Running a Buffet Food safety is vital to operating any restaurant, and it is especially important when it comes to buffets. Buffets and self-service areas can be a food safety challenge, with many things that could go wrong—from temperature abuse to cross-contamination. Here are the most important things to remember when operating a self-service

Front of House Food Safety 5 Best Practices for Front of House Food Safety Food safety isn’t just for the kitchen. Keeping the front of your restaurant clean seems like a given, considering a dirty restaurant can scare off customers. And while presentation is important, you might not know how important having a clean front

Temperatures, Ordering, and Buying Valentine’s Day is one of the biggest dining-out days of the year with reservations made weeks or months in advance and special menus presented by chefs around the country. Can you guess what one of the most popular dishes is? Steak, usually filet. Why? Because V-Day is a celebration, and celebration

  How to cook a turkey? Don’t waste your time with other posts. Here’s the plain truth: The secret to perfect turkey is proper control of turkey temperature. And that’s our jam. Use whatever recipe you like—deep-fry it, smoke it, roast it, whatever. But neglect these fundamental principles at your own peril! Turkey Doneness Temperature

Turkeys must be kept at a safe temperature during “the big thaw.” While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again. Immediately after grocery store checkout, take the frozen turkey home and store it in

Wheat allergies are sometimes mistaken for celiac disease, but these are actually very different conditions, in both the cause as well as the reaction and symptoms. Learn more about the celiac disease and wheat allergies, and their differences. Celiac Disease Celiac disease is not an allergy to gluten, which are proteins found in wheat, barley,

When Food Should be Thrown Out The USDA estimates that in America, $161 billion worth of food gets thrown out every year. Correct storage procedures can prevent you from having to throw out so much food, but inevitably, you will have to toss some of your food. Knowing how long food can be stored and

Benefits of Continuous Training at Your Restaurant Benefits of Implementing Continuous Training at Your Restaurant We all know by now how important food safety training is to a successful restaurant, but good training goes beyond onboarding. You may think that continuous training is a waste of time, but in reality, there are a number of