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News — food safety

Common Electrical Hazards in Commercial Kitchens

Posted by Aaron Spencer on

In any commercial kitchen, employees are at increased risk of electrocution due to multiple pieces of equipment, exposure to water spills, and even grease fires. The Occupational Safety and Health Administration have standards and suggestions to minimize the threat of electrocution. Every person in a commercial kitchen has the responsibility to look out for areas of concern. Hazards such as worn electrical cords or damaged outlets need to be reported to a supervisor immediately. When using equipment requiring electricity, there are several things employees can do to prevent accidents.• Know how to shut off power in case of an emergency.•...

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Keeping Your Glass Coffee Decanters Clean

Posted by Aaron Spencer on

Old stains and baked-on coffee can greatly impact the taste of your brew, not to mention they are an eyesore. Here are a few tricks to get your coffeepots to sparkle. Lemon juice — add a cup of lemon juice to the glass pot, fill with cold water, and soak overnight. The next morning, wipe the inside of the pot with a paper towel or soft brush. Vinegar — mix two cups of white vinegar and two cups of water in your pot. Gently mix the solution around in the pot until the stains dissolve. You can add two tablespoons...

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First In, First Out Food Storage

Posted by Aaron Spencer on

There is nothing more frustrating than throwing out old forgotten produce or other food items that have gone bad. It’s just like flushing money down the toilet. This type of needless waste doesn’t have to happen. Following HACCP guidelines, the rule of “first in, first out” is crucial in ensuring food is safe and good quality — and it can save you money. It all begins with proper labeling at the time of receiving. First in, first out, or FIFO, means always use the foods you received or prepared first. To be successful, the “use-by” date must be clearly marked...

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Seven Principles of HACCP

Posted by Aaron Spencer on

HACCP, or the Hazard Analysis Critical Control Point system, is a process-control system that identifies where hazards might occur in the food production process and puts into place actions to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur. By following the principles of HACCP, you can prioritize and control major foodborne hazards like chemical residues, such as from pesticides and antibiotics, and microbiological contaminants, such as Salmonella and E.coli.HACCP was first used in the 1960s by the Pillsbury Company to produce the safest and highest...

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