Food Safety Market Blog

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

Posts about food service (2):

Summertime Al Fresco Cooking Safety Guide

Summertime Al Fresco Cooking Safety Guide

If your restaurant has an outdoor patio there is nothing more enjoyable for your guests than dining al fresco.

Add an outdoor cooking station to the mix and your clientele can also enjoy watching your talented chefs prepare their meals.

But summer’s warm humid temperatures are perfect conditions for bacterial growth – making it the perfect breeding ground for foodborne illnesses. The Government of Canada estimates that there are 4 million cases of foodborne illness each year, but with a few simple safety tips your outdoor patio can be a safe, delicious place for your guests to dine and enjoy the beautiful Canadian summer and fall.

Tips for Handling Allergies in a Food Service Business

Tips for Handling Allergies in a Food Service Business

Allergies are coming back into the picture in a big way. In 2015, one of the largest surveys conducted on the subject revealed that one in 13 Canadians has a serious food allergy – 7.5% of children and adults. Conscientious restaurateurs, food service operators and chains already have some systems in place to help ensure that their allergic diners don’t accidentally eat something they shouldn’t.

The best way to handle allergens is with a holistic approach where everyone in your business is aware of allergens and how to handle them in food preparation and service.

Food Safety & Crisis Management: The Chipotle Example

Food Safety & Crisis Management: The Chipotle Example

Chipotle went to market with a unique strategy for a fast food chain: use fresh, local, and in some cases organic ingredients to create a unique experience for customers. Its vision and marketing tapped into the current anti-fast-food zeitgeist, and it worked. Chipotle became America’s “healthy” fast food option.

But in 2015 the filling started to fall out of Chipotle’s burrito. A total of five outbreaks occurred in its stores across America, with a number of customers coming down with E. coli poisoning, norovirus, and salmonella poisoning. The culprit was, obviously, a lack of attention to food safety procedures. It quickly became clear that the company’s culture was not focused on food safety or transparency in the wake of the earlier outbreaks in July and August. By the time the outbreaks occurred in the fall, Chipotle was in full crisis management mode as its company stock dropped 30% in the course of one month.

Tracking Foodborne Illnesses With Social Media, Websites and Apps

Tracking Foodborne Illnesses With Social Media, Websites and Apps

Health departments may have a new resource in their bid to prevent foodborne illness outbreaks: social media. Yelp reviews and disgruntled tweets can serve a greater good beyond blowing off steam after a bad restaurant experience; they can help health officials track the source of outbreaks faster and more accurately.

9 Tips for Handling a Food Safety Complaint at Your Restaurant

9 Tips for Handling a Food Safety Complaint at Your Restaurant

No matter how many food safety precautions you take at your establishment, you will inevitably get a complaint at some point that a customer ate something at your restaurant that made them sick. These complaints aren’t a hassle, but an opportunity to conduct a review of your food handling procedures and a way to prevent negative reviews of your restaurant, both online and off.