Avoid food waste and save money: Hot Holding in Retail by: Barry Parsons

The proper hot holding of food is not a difficult task; however, during an inspection, it is one item that tends to be a violation all too often.

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If hot holding isn’t difficult, how do we get ourselves into trouble? by: Mark Barnes

As the CDC says, holding food at improper temperatures is one of the five most significant causal factors of food-borne illness in our country. This matters because food-borne illness is a real problem in the US, with an estimated 48 million cases of food-borne illness each year! That number is HUGE, equating to about 15% of our population contracting a food-borne illness EVERY. SINGLE. YEAR.

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Cooking, Reheating, and Hot Holding from a Regulatory View by: Melissa Vaccaro

Improper holding of time/temperature controlled for safety (TCS) foods has been identified by the CDC as one of 5 Foodborne Illness Risk Factor; however, we cannot fully discuss hot holding unless we address cooking and reheating.

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What do you expect from your suppliers? by: Mark Barnes

The best restaurants in the world don’t just have great cooks & sharp knives, they also tend to start with the most incredible raw ingredients, sourced seasonally through purveyors who share their passion for the highest levels of quality.

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January Last Call Responsible Alcohol by: Tara Cammarata

This is the worst-case scenario in your defense to a Judge in an alcohol related incident that happens at your establishment.

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