Raising the bar to lower your score
347.463.9153

Posts Tagged food safety

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? […]

Read more

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 […]

Read more

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 […]

Read more

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 […]

Read more

Why Do NYC Restaurants Have A Letter Grade System?

The Letter Grade System was enacted to decrease foodborne illness, promote sanitary practices and create transparency for diners. While the Letter Grade System has achieved those goals since its inception, fines for violations have created additional financial burdens for many NYC restaurant operators already battling an extremely competitive environment. Preventing violations is key… Know the Rules […]

Read more

Avoid Cross Contamination On Your Cutting Boards

Recent reports claim that 80% of store bought chicken is contaminated with Salmonella…. Yummy! …Not!!! Cross contamination is one of the leading causes of foodborne illness and cutting boards are a major culprit.  Keeping that chicken separate from vegetables is not only a good idea it could be a life saving one. Choosing the right board, […]

Read more

Since When Is “Passing” Good Enough?

Growing up in my house, a passing grade was never good enough. Passing meant you just made it, there was no effort, you could have done better but you didn’t try, you didn’t prepare. And maybe, on some rare occasions that wasn’t true, but most of the time it was. Although getting a letter grade […]

Read more

2018 Top Women in Metro New York Foodservice & Hospitality

Highlighting women in food service, publishers Leslie and Fred Klashman have dedicated the December issue of TFS to the impact women have had on the industry.  Once dominated by men, it is truly inspiring to see women in top level positions.  CEO’s, educators, chefs, designers, consultants, decision makers.  Its obvious that women have come a […]

Read more

Letter Grades may be coming to the streets of NYC

Food trucks and carts are subject to inspections by the Department of health, however unlike restaurants the results are not posted for public view. That is about to change … The City Council unanimously voted in favor of bill number 1456 that will require food trucks and carts to adhere to the letter grade system […]

Read more

New Wood/Coal Oven Requirements

In effort to reduce pollutants released into the environment known to cause asthma and other respiratory problems, NYC has enacted new rules regarding “cook stoves” Here’s what you should know… Cook Stoves – wood or coal fired ovens Emission control device – equipment that is installed on a cook stove to reduce emissions. Section 24-149.5 […]

Read more
Loading...