Arnie turns emerging food safety risks into practical solutions. He covers new tech, research, and trends shaping the future of safe kitchens.
Food Safety Science
Every winter, kitchens brace for the same double hit: long hours and short staff. But when flu season arrives, the pressure to “just show up” turns into a real hazard. An employee coughing on the line or a dishwasher working through nausea doesn’t just risk spreading the flu — they
Emerging Risks & Research
Thanksgiving is built on abundance: platters of turkey, mountains of stuffing, endless sides, and pies that linger long after the meal ends. But in the back of house, abundance can become a liability. Leftovers are where food safety often unravels. Cooling takes too long, reheating isn’t thorough, and forgotten
Food Safety Science
Fall in foodservice means two things: busy dining rooms and an abundance of fresh ingredients. From apple orchards and pumpkin patches to farmers’ markets overflowing with squash and root vegetables, the season brings a surge of locally sourced produce into kitchens. It’s a chef’s dream — but also a
Inspections & Compliance
Health inspectors don’t show up to nitpick — they show up to protect public health. And while a few minor violations might earn a warning, some issues trigger an immediate red flag. These are the violations that don’t just ding your score. They get your doors locked, your name
Inspections & Compliance
It’s a sweltering July afternoon, and your walk-in cooler is working overtime. The ice machine is dripping, the salad bar looks wilted, and a delivery of chicken breasts just came in an hour later than scheduled. Then the worst timing imaginable: the health inspector walks through the door. Summer
Food Safety Science
Every kitchen has rules, but one number can mean the difference between a safe meal and a foodborne outbreak: 41°F–135°F. Known as the “Temperature Danger Zone,” this range is where bacteria thrive. For operators, understanding this science isn’t just academic — it’s survival. A single mistake
The Big 9
Thanks to the FASTER Act of 2021, sesame is officially recognized as the 9th major food allergen in the United States. As of January 1, 2023, sesame must be listed in plain language on packaged foods and is subject to the same labeling and manufacturing requirements as the other Big
The Big 9
Crustacean shellfish allergy is one of the most common and persistent food allergies, affecting approximately 2.5% of adults and up to 1.3% of children in the U.S. Unlike many childhood allergies, it’s often lifelong and can develop suddenly in adulthood, even after years of safe shellfish
The Big 9
Seafood is among the most common food allergens, affecting both children and adults. Within this category, there are three key groups: * Crustaceans (e.g., shrimp, crab, lobster) * Mollusks (e.g., clams, mussels, oysters, scallops) * Finned Fish (e.g., tuna, salmon, cod, halibut) While shellfish allergies are more common, finned fish
The Big 9
Soy is one of the most common food allergens—especially in children—and it presents a unique challenge in foodservice due to its widespread use in both obvious and hidden ingredients. While many children outgrow soy allergy, the condition can cause serious reactions, including anaphylaxis, and must be taken seriously
The Big 9
Wheat allergies may not generate as many headlines as peanut or dairy allergies, but they remain a serious concern in foodservice settings. For customers with wheat allergy, even trace amounts can cause reactions ranging from skin irritation to life-threatening anaphylaxis. Understanding the science, knowing where wheat hides, and preventing cross-contact
The Big 9
Egg allergy is among the most common food allergies in children, though it can persist into adulthood. It involves an IgE-mediated immune response to proteins in hen's eggs—particularly in the egg white—and can cause anything from mild symptoms to life-threatening anaphylaxis. In the foodservice industry, where