Crush it – Safely
Don’t be a party pooper when making crushes this summer!
Outdoor Events can be challenging for food safety
Summer brings catering events, festivals, fairs, outdoor weddings, and community gatherings. These settings are great for business, but they also create real challenges when it comes to keeping food out of the temperature danger zone. When you’re working out of tents, or temporary setups, maintaining proper hot and cold holding can be challenging. Maryland does
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New Menu Labeling Law Coming to MD Restaurants
Maryland Menu Labeling: What Operators Need to Know (and What Could Be Coming Next) Maryland is taking another step toward increased menu transparency—and while it may not impact every operator yet, it’s worth paying attention now. HOUSE BILL 1048 is moving through the Maryland General Assembly targets chain restaurants, defined as 20 or more locations
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Top 6 food safety mistakes made at vendor events and how to fix them
Off-site events like fairs, festivals, and farmers markets are a great way to grow your food business—but they also come with some of the highest food safety risks.
Top 6 food safety mistakes made at vendor events and how to fix them Read Post »
Maryland to Adopt the 2022 FDA Food Code
Maryland Moving Toward the 2022 FDA Food Code: What Food Establishments Should Know For years, when I teach food safety manager classes, I often point out the differences between Maryland regulations and the FDA Food Code. In many cases, the FDA recommendations were different than what was written into Maryland law. This often created challenges
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Sewage puts Maryland Waterways in Danger
Potomac Sewage Spill and Back River Plant Issues: Environmental Risks and Food Safety Concerns Recent wastewater incidents in Maryland and the surrounding region have raised new concerns about water quality and the potential impact on food safety. A major sewage spill into the Potomac River and ongoing operational problems at the Back River Wastewater Treatment
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Calibrating your Stem Thermometers
Learn how to calibrate your stem thermometers using the ice point method
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Why supporting small business matters
I’ve been a small business owner since 1995—running brick-and-mortar shops, consulting, and selling handmade goods. Over the years, I’ve weathered many economic ups and downs. This past weekend, I spoke with fellow small business owners, and we all noticed the same trend: consumers are being more selective with their purchases. Meanwhile, big retailers like Walmart
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Ask Forgiveness or Play by the Rules? The High Stakes Gamble in Food Service
In the food industry, there’s an old debate: Is it better to play by the rules, or to take action and ask forgiveness later? I’ve seen both. As a consultant, I’ve worked with businesses that invested thousands of dollars into equipment, construction, and operations — all before securing the right permits or licenses. Some even
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Avoid Surprises During Inspection – Check Your HACCP Plan Today
Is Your HACCP Plan Still Valid? Did you know the health department requires HACCP plans to be updated every 5 years or whenever you make a significant menu change? If it’s been a few years since your last update—or if you’ve added new equipment, introduced ROP (Reduced Oxygen Packaging), or made changes to your process—now’s the perfect time
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