Dry Storage : Simple Rules For Effective Food Safety

Attention to detail is often found lacking in the dry good storage area in kitchens. It has often been thought that as long as the foods are properly labelled, protected from overhead leakages and the area is kept in a “broom clean” condition, that it met with regulations. However, there are a few simple rules […]

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Hot and Cold Food Temperature Checking Procedures

How to accurately and hygienically take temperatures on the buffet: All temporary hot and cold food holding facilities must be checked for their temperature holding abilities. These include but are not limited to bain maries, upright warmers, undercounter warmers, cold displays, ice wells, cold tops, etc. All such holding facilities in the production areas and […]

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