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Archive for September, 2013

September 30, 2013 Mobile Hand-Washing Station

We love food trucks whether it’s falafel wagons, hotdog carts or taco trucks. The most popular street foods are cheap, fast and filling.  We want to make sure that they’re safe as well.  Last week we talked about the importance of hand washing stations in restaurants, but if you have a food truck it can […]

September 25, 2013 Hand-Washing Station

Staff hygiene is extremely important and it all starts with clean hands. Clean hands start at the hand-washing station. Every hand-washing station starts with a sink designated for hand washing. Hands should never be washed in sinks used for food prep, dishwashing, utility services or anything else for that matter. The next essential aspect of […]

September 19, 2013 Safe Hot and Cold Holding

Managing temperature is a critical part of foodservice. If food is allowed to reach unsafe temperatures for too long, pathogens can grow in the food and cause a variety of problems. After food is cooked, one of three things should happen. It should be held at a proper hot temperature to be served. It can […]

September 16, 2013 Safe Cooking Temperatures

Properly cooking food is one of the easiest ways to minimize pathogens and thus minimize the risk of foodborne illness. No matter the cooking technique there’s one sure fire way to monitor food’s internal temperature. That’s with a probe thermometer. To properly use a probe thermometer, one must insert the probe into the thickest part […]


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