The guests in our food service operations are paying for hospitality and good food without a side order of illness.

Teaching food safety is not a once and done task. Food safety training should be provided on an ongoing basis to reinforce and build long-lasting habits.

Large, dense, voluminous quantities of food do not just cool themselves safely - and improperly cooled foods can be downright dangerous.

It is not what you say, but your documented actions that count.

A lot of food handlers think of sanitizer as a “cure all," but it definitely has it's limitations.