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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Is your facility allergy friendly?
Do you have an allergen program? Do you “just know” what products you sell contain an allergen? Without looking, what are the allergens in Hot Dogs, Crackers or…
4 min read
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Better for you, Oatmeal Raisin Cookies
I wanted a healthy version of the classic oatmeal cookie. After searching the internet I could only find no sugar no flour cookies or the classic full of…
4 min read
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Perfect Home-baked Sandwich Bread
This loaf has a soft crust and light texture making it a perfect loaf for sandwiches. The dough is easy to work with due to the butterfat…
4 min read
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Are you the cause of foodborne illness and not even know?
Have you ever had a foodborne illness outbreak at your facility? Most will answer NO! But how do you really know? The CDC estimates that 48 million people…
4 min read
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How to select, clean, cook and eat a soft shell crab
I grew up in Maryland and spent my youthful summers at my Grandparents house on Tilghman Island, MD. Much of my day was filled with fishing and crabbing.…
4 min read
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Employee Illness: Are you following FDA recommendations?
UPDATE: 09/12/17 SMF Training now offers a free employee illness training for your use. The training takes approximately 10 minutes and briefly explains what foodborne illness is, the…
4 min read
