Creating a safe and inclusive dining experience is a top priority for restaurants, especially in an era when food allergies are so prevalent. Cross-contact occurs when a food comes in contact with another food containing an allergen.  This can happen when the two foods touch or even when a non-allergen…

Food safety is paramount in the restaurant industry, and one of the biggest concerns is the prevention of foodborne illnesses. These illnesses can have severe consequences for both customers and the reputation of a restaurant. In this blog post, we will explore the most common symptoms of foodborne illness and…

With Thanksgiving less than a week away, the preparations for feasts are in full swing.  What better time to Talk Turkey! Do you know the best practices to avoid foodborne illness on Turkey Day?  Test yourself with the turkey quiz created by TSC Associate's own Chef Rhonda Woods below!  …

In the hustle and bustle of daily life, it's easy to overlook one critical aspect of food safety—how long can food be left out before it becomes a potential hazard? The answer to this question is crucial, especially when it comes to Time/Temperature Control for Safety (TCS) foods. Let's delve…

From Squeaky Clean to Safety Seen NFSM Week 5 – Cleaning & Sanitizing Dishes When it comes to running a successful food service establishment, there’s one ingredient that is just as important as the ingredients in your finest dishes: cleanliness.  Maintaining a clean and sanitized restaurant not only ensure the…

From Squeaky Clean to Safety Seen NFSM Week 4 – Cleaning & Sanitizing Dishes In the world of restaurants where culinary delights and gastronomic experiences are crafter, one aspect of food safety that is often overlooked but is of paramount importance is the proper cleaning and sanitizing of dishes. To…

From Squeaky Clean to Safety Seen NFSM Week 3 – Cleaning, Sanitizing, Disinfecting Now that we have covered what is included in a Food Safety Management System and how to create a Master Cleaning Plan, let’s get down to the nitty gritty.  It’s imperative to understand the different degrees of…

From Squeaky Clean to Safety Seen NFSM Week 2 – It’s All Part of the Master (Cleaning) Plan Cleaning is typically not something we look forward to. However, it is a critical part of food safety in a food service establishment. Unclean facilities could lead to pest infestation, pathogen growth,…

The goal of every food establishment is to provide a safe, enjoyable dining experience for its patrons.  That is what keeps them coming back, after all! We’re excited to kick off National Food Safety Month (NFSM) 2023 with our series From Squeaky Clean to Safety Seen. In this five week…

As hurricane season approaches, restaurant owners must be vigilant about food safety during potential power outages. When severe weather strikes, power failures can disrupt daily operations and jeopardize food quality. Upholding food safety is pivotal for both customers’ well-being and preserving your establishment's reputation. Read on as we outline key…