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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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
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Retailers Selling Cottage Made Food
Supporting Cottage Food Entrepreneurs While Protecting Your Retail Business: What Maryland Retailers Need to Know Maryland’s cottage food industry continues to grow, and many retailers are excited to…
4 min read
