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Proper Handwashing Is Key In Preventing Restaurant Illness

Just after romaine lettuce was declared safe enough to eat again, then came the contaminated eggs. And then came the cereal recall. The fact that cereal can have traces of salmonella, made me realize that nothing was safe. But no matter how unnerving that realization was, foodborne illness outbreaks in restaurants still seem scariest of all. According to […]

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Airport Security Trays Carry More Germs Than Toilets

New study reveals airport security plastic trays to be the biggest culprit for spreading germs in airports. Other germ hot spots are payment terminals, children’s play areas, passport counters, tray tables, stair rails and in the air. The best way to protect yourself? Wash your hands (properly), as often as possible and have the hand sanitizer […]

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Climate Week NYC – September 24th-30th

Organized by the Climate Group in coordination with NYC and the United Nations, Climate Week NYC is a global event when the world gathers to showcase climate action and discuss how to do more. In celebration, restaurants all over NYC will be showcasing climate friendly dishes to raise awareness about the climate benefits of shifting towards […]

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Food Service Permits: Navigating In NYC

When it comes to the rules of food service permits in New York City, the Department of Health requires all food service establishments serving food to the public to have a standard operational permit (H-25). Once a space has an H-25, it must comply with article 81 of the NYC Health Code, which requires (among other things) […]

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Cracking the Health Code

Cracking the Health Code

In knowing what most often catches health inspectors’ attention, restaurants can pay particular attention to kitchen hot spots When it comes to health codes and food safety, Alex Lyudmir isn’t taking any chances. The co-owner of Rizzo’s Fine Pizza Co., a two-unit, family-owned concept that’s been dishing up pies in New York City since 1959, […]

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Creating a Food Safety Culture

One of the most important challenges that food service operators face on a daily basis is maintaining food safety. No matter how much time and money is invested on menu development, décor, and talent, it takes one incident of foodborne illness to damage a brand. We’ve all witnessed it happen time and again. The solution? […]

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Rose Acre Farms Egg Recall & Salmonella Outbreak

Rose Acre Farms, one of the largest egg producers in the country, is responsible for a major outbreak of salmonella and a recall of over 200 million eggs. According to the CDC, the potentially tainted Eggs were distributed between January 11-April 20th under a variety of brand names listed by the FDA.  In response to […]

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New Menu Labeling Requirements

Effective May 7th, 2018, the FDA will require all restaurants and other food outlets including theatres, grocery stores and vending machines with 20 or more locations to post calorie counts on their menus.  In an effort to assist the industry with compliance, the FDA has released a supplemental document outlining details along with frequently asked […]

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Ice Machines: What Every Food Service Operator Needs To Know

Believe it or not, the FDA defines ice as “food”. As such, ice contaminated by bacteria, mold and viruses can spread illness just like any other food when handled by staff or consumed by diners. Ice from contaminated ice machines is one of the most common Health Code violations, a violation that could potentially lead […]

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Stop Sexual Harassment in NYC Act

NYC’s New Sexual Harassment training requirements bill is aimed at preventing sexual harassment in the work place. The package of 11 bills will require all private employers with more than 15 workers to use model policies and training programs created by the NYS Department of Labor, increase the statute of limitations for filing claims, (read […]

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