Blog Archives

Is your facility allergy friendly?

Do you have an allergen program? Do you “just know” what products you sell contain an allergen? Without looking, what are the allergens in Hot Dogs, Crackers or Potato chips? Now go look. Were you right?  Did you possibly miss … Continue reading

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Better for you, Oatmeal Raisin Cookies

I wanted a healthy version of the classic oatmeal cookie. After searching the internet I could only find no sugar no flour cookies or the classic full of fat and sugar.  So, I came up with my own version.  The … Continue reading

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Perfect Home-baked Sandwich Bread

This loaf has a soft crust and light texture making it a perfect loaf for sandwiches.   The dough is easy to work with due to the butterfat content and perfect for someone just starting out with bread dough. Ingredients: … Continue reading

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Are you the cause of foodborne illness and not even know?

Have you ever had a foodborne illness outbreak at your facility? Most will answer NO!  But how do you really know? The CDC estimates that 48 million people will be ill from a foodborne illness each year.  That is one … Continue reading

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How to select, clean, cook and eat a soft shell crab

I grew up in Maryland and spent my youthful summers at my Grandparents house on Tilghman Island, MD. Much of my day was filled with fishing and crabbing. From a young age I learned early how to properly prepare some … Continue reading

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Employee Illness: Are you following FDA recommendations?

UPDATE:  09/12/17 SMF Training now offers a free employee illness training for your use.  The training takes approximately 10 minutes and briefly explains what foodborne illness is, the causes, symptoms, why it is important to report illness to management, prevention, … Continue reading

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Allergens: Creating an Allergy Safety Plan

Allergens: Part 3 of 3 Creating an Allergy Safety Plan I hope you found the information in the previous 2 segments useful.  We will now take that information and help you create a plan that will provide a seamless and … Continue reading

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Allergens: Prevention steps every restaurant should take

Part 2  of 3 Allergens: Prevention What should a restaurant do to prevent problems? As with every part of your food safety management system, prevention is the best method. Informing employees of potential problems starts the conversation of prevention. Many … Continue reading

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Allergens: Are you putting your business at risk?

Part 1 of a 3 part series Do you have an allergen safety program? If not your are putting your consumers and your business at risk.  In this three part series we will discuss what allergens are, what restaurants  are … Continue reading

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Why independent restaurant owners should embrace 3rd party inspections.

Most if not all major restaurant chains participate in third party inspections on a regular basis.  Why?  Accountability of staff and desire to strive to be the best. The owner or stockholder must stay informed if they are going to … Continue reading

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