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
Celebrated: April 11, 2025 Twists of Love: The Sweet Tradition of Bretzelsonndeg Pretzel Sunday, or Bretzelsonndeg, is a cherished Luxembourgish tradition celebrated on the fourth Sunday of Lent, marking the midpoint of the Lenten season. In 2026, it falls on April 12. This unique celebration intertwines culinary delight with expressions
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
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A Hazard Analysis and Critical Control Point (HACCP) plan isn’t just a compliance formality—it’s the blueprint for keeping your kitchen safe, your team consistent, and your customers protected. Whether you’re building your first plan or reinforcing what’s in place, a clear checklist ensures no step
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 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
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Every food service worker needs to know the enemy—because foodborne illness doesn’t just harm customers, it can shut down businesses. The FDA has identified six highly contagious pathogens known as the Big 6. They’re aggressive, common, and preventable. Meet the Big 6 These six pathogens are responsible
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 9
Milk allergy is among the most common food allergies, particularly in infants and young children. It involves an IgE-mediated immune response to milk proteins and can range from mild symptoms to life-threatening anaphylaxis. While many children may outgrow it, others carry the allergy into adulthood. For foodservice professionals, strict vigilance
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Food safety begins the moment ingredients arrive at your door. If you're not watching temps, checking quality, or storing properly, you're setting yourself—and your customers—up for risk. Safe receiving and proper cold storage are non-negotiable for any food service operation. The Receiving Line is
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 9
Tree nut allergies are one of the top nine food allergens and present a serious health risk to consumers. Though affecting roughly 1% of the U.S. population, tree nuts are a leading cause of severe allergic reactions, particularly in teens and adults. For foodservice professionals, understanding these risks and