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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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
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Allergens: Are you putting your business at risk?
Part 1 of a 3 part series Do you have an allergen safety program? If not your are putting your consumers and your business at risk. In this…
4 min read
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Why independent restaurant owners should embrace 3rd party inspections.
Most if not all major restaurant chains participate in third party inspections on a regular basis. Why? Accountability of staff and desire to strive to be the best.…
4 min read
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Susan Farace becomes CP-FS, Food Safety Audits added a service provided.
PRESS RELEASE FOR IMMEDIATE RELEASE Contact: Susan Farace, SMF Training & Consulting, 410-687-1015 Susan Farace Earns Certified Professional of Food Safety Distinction Essex, MD October 8,…
4 min read
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What you need to know about Shell Eggs in food service.
EGGS! When I conduct my Food Manager trainings the subject of eggs comes up a lot! Here are the Maryland Regulations, from where to store them to what…
4 min read
