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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Easter Time Egg Questions
Easter is almost here! What a fun time coloring and decorating hard-boiled eggs with friends and family. But have you ever wondered about how to safely handle your…
4 min read
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Baltimore City sewage and the Chesapeake Bay watershed
Raw sewage is flowing into our streams and rivers and eventually to the Chesapeake Bay. Where is this sewage coming from? A key source is an antiquated storm…
4 min read
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Retail: Is your food safety management system healthy?
When a facility has a functioning Food Safety Management System (FSMS), team members perform better, and customers will receive a consistent message when visiting. In Maryland a HACCP…
4 min read
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You think the last place you ate made you sick? Here is what to do.
Social media can be an excellent source to share information. But when bad information is shared it can unfairly harm a business’s reputation. I often see posts where…
4 min read
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Time as a control for food safety.
Do you use time as a control? Are you wondering what that means? Here are some examples of when my clients have successfully used time as a control…
4 min read
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Washing your chicken is dangerous
Did you know that there is no federal regulation that for zero tolerance of Salmonella and Campylobacter on the chicken you purchase? That is right, your chicken could…
4 min read
