With the employee turnover rate for the restaurant industry at 70% for the second consecutive year, it must feel like you never have time to focus on running a restaurant. Not only is staff turnover time-consuming and stressful—it is also expensive.
Sanitizers and detergents are both used in cleaning restaurants, but there are distinct differences between the two of them and when to use them. A key part of food safety is knowing these differences and which situations to use sanitizer and detergent will help keep your kitchen clean and prevent cross-contamination.
According to research conducted by Time Magazine poor pest control was the 5th highest reason for foodborne illness in the restaurant sector. Food premises are very attractive to pests because your establishment will contain everything they need, such as food, warmth, moisture, and shelter. If they get in, they’ll be like a kid in a candy store, causing all sorts of problems for your business.
When preparing food, you must understand what temperature different food groups need to be cooked at to keep your customers safe. You must hit these temperatures and times as a minimum. A good control measure is setting their cooking temperatures at a higher level, for a longer time. Just to be safe!
It is becoming increasingly popular to support local businesses, especially in the food industry. However, with the ongoing globalization leading to longer and more intricate food supply chains, it can be challenging for restaurants to obtain fresh ingredients.
Few entry-level positions demand the ability to tussle with stress, manage priorities, and communicate efficiently like the ones you would find at a restaurant. However, if you have the knowledge to back up your natural skills, you can go far in the food service industry.
One in thirteen children is diagnosed with a life-threatening food allergy. With allergies in children increased from 1997 to 2011 by 50% according to Food Allergy Research and Education, there are no signs that this will slow in the coming years. Foodservice industries, schools, and parents are attempting to track the different allergies and symptoms to prevent a vicious reaction.
According to the latest research about food waste, over 40% of the U.S. food supply is never consumed. The most common reasons for this food waste are that restaurants are not sure how to store food, what food can be refrigerated, and the best use of their food.
With summer just around the corner, people will be pulling out their grills. Cooked well, BBQ is tasty and perfect for any outdoor gathering, but there are still food safety risks that come with it—namely in regards to temperature abuse.