Food Safety Market Blog

A blog with articles related to food handler certification and education on food safety related issues.

Posts about food preparation:

Everything You Need to Know About Ghost Kitchens

Everything You Need to Know About Ghost Kitchens

With the pandemic forcing restaurants to rethink their operating models, there's been a rise in so-called 'ghost kitchens' - pop-up facilities that focus on preparing and cooking food without the need for in-person dining. Some say they're at risk for improper food handling, some love them for their convenience. We take a look at what's behind this growing trend and what it means for food handlers.

Restaurant delivery sales were already surging prior to COVID-19, and the pandemic has only managed to grow them at a faster rate. The continuing popularity of delivery options has seen the creation of an entirely new type of food service business - the ghost kitchen. Not nearly as scary as they sound, ghost kitchens offer a delivery-only alternative to traditional restaurants that patrons and food service operators alike love. 

Dangerous Food Mistakes

Dangerous Food Mistakes
It’s all too easy to get careless or overconfident in the kitchen, but even making a simple mistake can have serious long-term consequences, especially for foodservice workers or those cooking for large groups of people. No matter how experienced you feel you are in the kitchen, it’s important to be aware of common food safety guidelines - it could help you avoid contracting or spreading serious foodborne illnesses. Here are some of the most commonly made food safety mistakes in the kitchen:

Food Safety Superhero Teaches Cancer Patients How to Prepare Food Properly

Food Safety Superhero Teaches Cancer Patients How to Prepare Food Properly

Robyn Goorevitch has been one of our food safety trainers for a number of years. In addition to her work with us, Robyn also runs her own food safety classes for various organizations. In July 2016, Robyn received a cancer diagnosis and was told by her oncologist that all she had to do to ensure that her food was safe was to avoid sushi. She was shocked by this misinformation, since she educates people every day on the food safety steps that have to be taken for high-risk groups - which includes cancer patients. She decided to do something about it by offering food safety classes through Wellspring, a nonprofit organization which exists to help cancer patients and their caregivers, even while battling the disease herself.