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 plan is required for every moderate and high priority facility when they start up. Often, they become forgotten until a health inspector asks to review it. A […]
Retail: Is your food safety management system healthy? Read Post »
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 someone claims that they became sick or got food poisoning from a restaurant. The problem is most often you did not get sick from the last thing
You think the last place you ate made you sick? Here is what to do. Read Post »
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 on TCS foods; Breading mixes that are in almost constant use. You may be breading items like fish or chicken every 15-30 minutes and refrigerating the breading isn’t
Time as a control for food safety. Read Post »
