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.
Taylor Waterproof Digital Food Thermometer – Calibratable
This Taylor Thermometer is an essential tool in my toolbox. It is fast, reliable, and can be calibrated. The price is right as well!
Quality Food Pans at a great price
I thought for sure the price was too good to be true! But not at all. They are NSF and quality.
Excellent Scale for recipe consistency
All good chefs know that weighing ingredients is easier for scaling recipes and consistent results. Great for measuring flour, sugar, water, or any other bulk ingredients.
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Calibrating your Stem Thermometers
Learn how to calibrate your stem thermometers using the ice point method
4 min read
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Why supporting small business matters
I’ve been a small business owner since 1995—running brick-and-mortar shops, consulting, and selling handmade goods. Over the years, I’ve weathered many economic ups and downs. This past weekend,…
4 min read
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Ask Forgiveness or Play by the Rules? The High Stakes Gamble in Food Service
In the food industry, there’s an old debate: Is it better to play by the rules, or to take action and ask forgiveness later? I’ve seen both. As…
4 min read
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Avoid Surprises During Inspection – Check Your HACCP Plan Today
Is Your HACCP Plan Still Valid? Did you know the health department requires HACCP plans to be updated every 5 years or whenever you make a significant menu change? If it’s…
4 min read
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Understanding the Rising Frequency of Listeria monocytogenes
Explaining why in recent years, there has been a notable increase in recalls related to Listeria monocytogenes, the bacterium responsible for listeriosis.
4 min read
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Maryland HACCP plans for all restaurants
Maryland mandates HACCP plans for all food service facilities. Whether you’re a new operator or an experienced owner, you might see this requirement as bureaucratic red tape. However,…
4 min read
