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Dive Deeper: 13 Water-Related Foodborne Illnesses You Need to Know

While we tend to pay more attention to pathogens that spread in food, foodborne illnesses that originate from water can be just as deadly.

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Foodborne Illnesses: When Do I Need to Call the Health Department?

If your food safety practices fail, you may have to call the health department. Review how you learn about an outbreak and when to call the ...

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Cleaning, Disinfecting, and Sanitizing for Food Safety: What's the Difference?

Cleaning, sanitizing, and disinfecting all mean different things within the foodservice industry – do you know the difference?

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What is the Best Way to Store Utensils to Prevent Cross-Contamination?

Learn the best tips and tricks for properly storing utensils to prevent cross-contamination and protect your customers from foodborne illnesses.

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Food Safety Regulations: Comparing the Rules for Healthcare Settings

Learn about the food safety regulations in various healthcare settings, including assisted living and independent living, nursing homes, and ...

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How Should You Prepare for an Interview in the Food Industry?

Use this guide to help prepare for your next interview. These tips and tricks will help you step into your interview with confidence so you can shine!

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Opening a Food Truck: What You Need to Know for Food Safety

Thinking of opening a food truck business? We'll walk you through the ins and outs of food safety regulations for food trucks in this guide.

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Kentucky Food Safety: Comparing the FDA and Kentucky Food Codes

Learn about Kentucky’s food safety certification and training requirements and how they compare to federal guidelines.

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Waste Not, Want Not: Effective Waste Management in Foodservice

Waste management in the food industry isn’t just a matter of sustainability but also cost control and business. Learn tips for food waste management ...

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When and How to Clean and Sanitize Food Contact Surfaces

Whether you're a seasoned chef or a new food handler, you must know how to properly clean and sanitize food contact surfaces between each use.

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