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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The risk of third party delivery services
The problem: The driver opens up the to go container to take a peak or worse a sampling of the food. By touching it, they could contaminate the…
4 min read
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Selling homemade goods using cottage food laws
Do you make a great cookie or tasty home-baked bread? Do your friends and family always ask you to decorate cakes for them? Have you ever thought about…
4 min read
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Bad advice on thawing your turkey
It’s that time of year when you are bombarded with posts and emails about food safety and Thanksgiving dinner. Most of it is excellent advice. However, today I saw…
4 min read
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It’s almost Norovirus season!
Norovirus is the number one pathogen that causes foodborne illness in this country! It is responsible for an estimated 20 million cases of each year. Statistically more cases…
4 min read
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Why do some restaurants succeed while most struggle ?
There are many factors that lead to the success of a restaurant. You have heard the saying; location, location, location, but if the food is inconsistent and service…
4 min read
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Employee Illness in retail food facilities
Why is it important to have a written policy and effective training for employee illness? The cost of an outbreak is reported to be between $6,330 and $2.6…
4 min read
