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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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
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Food Safety Tip: Thawing TCS (aka Potentially Hazardous Food)
There are 4 common methods of thawing food. You can place in the refrigerator, in the microwave but you must cook the food immediately after, and as part…
4 min read
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Food Safety Tip Tuesday: Cold Holding in a refrigerator
Cold holding is an integral part of food safety. Holding food at incorrect temperatures is one on the top 5 reasons there was an outbreak in this county.…
4 min read
