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.
-
Monitoring Food Temperatures
Monitoring refrigeration units. Have you ever had a unit break down in the middle of the day? How about a unit that just can’t seem to maintain food…
4 min read
-
PFA’s in compostable carry out containers
The internet is blowing up about Chipotle and their bowls. Guess they are an easy target since they have had some mis-steps in the last few years. However,…
4 min read
-
Monitoring cold and hot holding temperatures
How often do you check your cold hold and hot hold temperatures? In food service we must be careful to maintain proper temperatures on temperature control for safety…
4 min read
-
Can your beverage make you sick?
Have you ever noticed your bartender doing some unsafe practices when making your drink and thought, “It’s cool the alcohol will kill it!”. You may be onto something…
4 min read
-
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
-
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
