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Ensuring Safe Food for All: Celebrating World Food Safety Day ‍

Food safety is a global concern that affects everyone, from the farmer who grows the food to the consumer who eats it. Foodborne illnesses are a major public health issue, causing millions of illnesses and thousands of deaths every year. In response to this problem, the United Nations General Assembly declared June 7th as World Food Safety Day in 2018. World Food Safety Day aims to raise awareness about the importance of safe food and to promote measures to ensure that everyone has access to safe, nutritious food.

Why a Food Handler Certificate is a Must-Have for Food Industry Professionals

As a professional in the food industry, it's crucial to stay ahead of the game regarding food safety and hygiene. One of the best ways to do this is by obtaining a food handler certificate online. In this article, we'll explain why an online food handler certificate is a must-have for food industry professionals, what the certificate entails, how to prepare for the exam, where to find online certification programs, and how to renew your certificate.

How to Scale Your Food Safety Training Program

Food safety is a crucial aspect of the food industry, and businesses must prioritize the health and safety of their customers. The consequences of not adhering to proper food safety procedures can be severe, ranging from foodborne illnesses to legal and financial penalties. As a business owner, it's your responsibility to ensure that your employees are trained in food safety procedures and that they understand the importance of maintaining a safe and healthy environment for your customers.

Allergen Awareness in the Kitchen: A Comprehensive Guide

As a restaurant owner, you know the importance of providing safe and delicious food to your customers. One of the biggest challenges in the kitchen is managing food allergens. Food allergies are becoming more prevalent, and it's essential to take them seriously.

Food Safety Fails: How to Keep Your Customers Safe and Happy

As food industry professionals, we have seen our fair share of food safety fails. While some of them are amusing, most of them are downright yucky. From cross-contamination to improper temperature control, these mistakes can lead to serious health risks for customers and a bad name for the business. In this article, we will discuss the importance of food safety, common mistakes in restaurants, and how to prevent them.

Which Proctoring Method is Right for You

You’ve done your course, and you are now ready to take your certification exam. Food Protection Manager Certification exams require that the exam be proctored. If your business does not offer internal proctoring, you will have to find another way to proctor your exam—whether that’s online or in-person. If you are debating whether to have your exam proctored in-person or online, here are some things to think about when making your decision.

What is HACCP and How to Develop One Using the 7 Principles

As a food protection manager, you have a responsibility to oversee food safety throughout the entire process. This is where HACCP becomes relevant.

Why Food Safety Should Be Part of Your Patient Care

Make food safety part of your patient care. Your patient population is made up of those with a high risk of contracting a serious foodborne illness if food safety procedures are not followed.

Restaurant Startup Tips: Make the Most of Your Food Budget

As a new restaurant owner, you already know that rising food prices are a problem. However, there are many ways to save money on operational costs that won’t impact quality. From closing your brick-and-mortar location to saving on your taxes, the following tips can help you keep your finances intact so you’ll have the money available to grow when the time is right.

Groups at High Risk for Foodborne Illness

Anyone can acquire a foodborne illness. However, some groups of people are just more susceptible to foodborne illnesses due to a compromised immune system. The following are the four groups that the CDC lists as at a higher risk for foodborne illnesses.

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