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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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
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Allergens: Creating an Allergy Safety Plan
Allergens: Part 3 of 3 Creating an Allergy Safety Plan I hope you found the information in the previous 2 segments useful. We will now take that information…
4 min read
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Allergens: Prevention steps every restaurant should take
Part 2 of 3 Allergens: Prevention What should a restaurant do to prevent problems? As with every part of your food safety management system, prevention is the best…
4 min read
