Goodbye, Old Friends

Consider the types of foods and the volume of products that touch your many cutting boards. While the risk of cross-contamination can occur on...

Heart of House, Another Look

One of my very first posts was titled “Back of House, Do You Have Heart?” I received many responses to this post and...

What happened on July 1, 2007?

On this day, HACCP—space-age technology designed to keep food safe in outer space—became the standard for public schools in the country. The armed forces...

Welcome to Our Kitchen

Most of us have been asked to tour individuals and groups through our operations at one time or another. We take pride in our...

Who’s Afraid of the Big, Healthy Wolf?

“Our guests are great at giving feedback, but we were terrible at listening to it before,” says Chris Hammond, who spent much of his first...

Teaching Safe Food Production

Food Production and HACCP Potawatomi Bingo Casino serves thousands of meals each day and is considered one of the largest commercial food operations in...

“Okay, on Sunday you can bust suds.”

“Okay, on Sunday you can bust suds.” I still remember basking in the glory of those words. Despite flying straight into my well-established disgust...

Food Safety: Get Serious About Noroviruses

Norm Faiola, director of graduate programs and professor of practice at the Madden School of Business at Le Moyne College, Syracuse, New York, is Hotel...