Compliance Manager who makes food safety make sense. From audits to SOPs, he turns red tape into real-world systems — calm under pressure, clear in the chaos, and lowkey obsessed with perfect documentation.
This Month in Food
August is peak summer — and with it comes plenty of chances to keep your guests engaged. Food holidays aren’t just quirky dates on a calendar; they’re built-in prompts for creative specials, quick social posts, and themed promotions that spark traffic when you need it most. A well-timed pie
Food Safety Science
It doesn’t take a major outbreak to ruin a restaurant’s reputation — sometimes it’s as simple as a cutting board. Picture this: raw chicken gets sliced, the board is given a quick wipe, then it’s reused for prepping lettuce. What looks harmless in the moment can send
This Month in Food
July is a celebration month — grilling, ice cream, wings, and more. For restaurants, bars, and foodservice teams, it’s a chance to turn the calendar into a marketing tool. Food holidays may seem lighthearted, but they can help fill seats, move inventory, and keep your brand in front of customers
This Month in Food
June brings a full plate of opportunities for restaurants, bars, and foodservice teams. Food holidays might look like gimmicks at first, but when used strategically, they’re powerful tools for marketing and guest engagement. A few well-placed specials, themed menu items, or quick social posts can turn an ordinary Tuesday
The Big 6
Clinical Name: Hepatitis A Virus Infection (HAV) Common Name: Hepatitis A What Is Hepatitis A? Hepatitis A is a highly contagious liver infection caused by the hepatitis A virus (HAV). The virus spreads through person-to-person contact or by consuming contaminated food or water. Hepatitis A usually causes a mild, short-term
The Big 6
Clinical Name: Norovirus Common Name: Stomach bug or stomach flu (not related to influenza) What Is Norovirus? Norovirus is a highly contagious virus that causes acute gastroenteritis—an inflammation of the stomach and intestines. It leads to vomiting and diarrhea, and is the leading cause of foodborne illness in the
The Big 6
Clinical Name: Shiga toxin-producing Escherichia coli Common Name: E. coli (STEC) What Is STEC? Shiga toxin-producing Escherichia coli (STEC) are a group of E. coli bacteria that can cause severe foodborne illness. While many strains of E. coli are harmless and even beneficial, STEC produce powerful toxins that can lead
The Big 6
Clinical Name: Shigella spp. Common Name: Shigellosis What Is Shigella? Shigella is a group of bacteria that cause an infection known as shigellosis. These bacteria are transmitted through fecal-oral contact—either from contaminated food or water, or direct person-to-person contact. Only a small number of Shigella bacteria are needed to
The Big 6
Clinical Name: Salmonella enterica serotype Typhi Common Name: Typhoid Fever What Is Salmonella Typhi? Salmonella enterica serotype Typhi is a human-specific bacterium that causes typhoid fever—a serious systemic illness transmitted through ingestion of food or water contaminated with fecal matter from infected individuals. Unlike other Salmonella species, S. Typhi
The Big 6
Clinical Name: Salmonella enterica (multiple serotypes including Enteritidis, Typhimurium, etc.) Common Name: Salmonella What Is Salmonella? Salmonella is a genus of rod-shaped, gram-negative, facultatively anaerobic bacteria in the family Enterobacteriaceae. It naturally inhabits the intestines of humans and animals and is primarily transmitted to humans through the consumption of contaminated
The Big 6
Foodborne illness is a constant concern in the food service industry, and food safety practices must be at the forefront of every operation. Every year, millions of people fall ill from consuming contaminated food, and while there are over 250 pathogens identified by health organizations, six pathogens account for a