Behind The Line
Behind the Line shares real-world food safety insight, kitchen tools that actually work, and practical guidance for food service professionals and home cooks.
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Sweet Potatoes: Are they the new ‘it’ food?
Are sweet potatoes the new ‘it’ food? The USDA stats show there are now more sweet potatoes on the market. Nutritional benefit, to Thanksgiving side, we take a…
4 min read
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HB 272: Maryland is Rethinking On-Farm Food Service
I recently spent some time reviewing Maryland’s new House Bill 272 – Food Establishments – Lavatory Requirement and On-Farm Food Service Facility License, along with the draft regulations…
4 min read
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Illegal Cooking
Why Cooking for the Public Is Different Than Cooking for Your Family We’ve all heard it. “She’s an amazing cook.” “His food is incredible.” “I’d buy dinner from…
4 min read
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You Got Sick. Who Do You Blame?
You Got Sick. Who Do You Blame? It’s 2:00 AM. You’re awake. Your stomach is cramping. The nausea hits first. Then comes the rush to the bathroom. As…
4 min read
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HACCP Quote Simplified
Maryland HACCP Plans: Get a Quote for Your HACCP Plan Need a HACCP plan for your Maryland food facility? Get started with a quote. Whether you are opening…
4 min read
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National Food Safety Month: Is it safe to eat ?
🧠 National Food Safety Month: Myth or Fact? If food in the cooler, smells fine and looks fine, it’s safe to serve. 🤔 Myth or Fact? MYTH! You…
4 min read
