Safety & Sanitation

The Hidden Costs of an Unclean Restroom Aug 6, 2007: Who would guess that one of the most important factors influencing the success or failure of a restaurant is measured behind closed doors-in the washroom? Shannon talks about the potential image and customer service implications as well as sanitation issues and possible solutions.

Hear about the fingertip in the salad? Food safety training could have prevented that. Aug 1, 2005: It happens--the proof is out there. Hopefully, such an incident never occurs at your restaurant. Jeremy shares some ways to ensure that it doesn't.

The Importance of Avoiding Cross-Contamination May 31, 2005: The best defense against the dangers of bacteria is a clean kitchen. There are many steps foodservice professionals can and should take to both reduce the amount of bacteria present, and lower the likelihood of cross-contamination.

Food Safety and Sanitation for the Front of the House: Setting a Universal Precedent Apr 11, 2005: Ever had the health department come into your establishment, pass your kitchen with flying colors, only to have your wait station rack up violations? Don’t be surprised, this happens more often than one may think.

Proper Sanitation is the Responsibility of all of us in the Industry Feb 7, 2005: Kimberly probes at every nook and cranny of a restaurant's operations and says that with proper planning you'll never have to stress again when the health inspector shows up at the back door.

Food Service Sanitation Environment Feb 9, 2004: Real and perceived threats have placed food operators under great scrutiny. Food service operators that fail to have an adequate sanitation and maintenance program cannot compete in the marketplace.

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