The science behind safe food. From temperature control to cross-contamination, these articles explain the microbiology and methods that keep kitchens safe and compliant.
Food Safety Science
In the middle of winter, a walk-in freezer feels like the safest place in the kitchen — a fortress against bacteria. But freezers aren’t foolproof. Doors that don’t seal, overloaded racks that block air circulation, or ice buildup that damages equipment can turn your “safe zone” into a hidden
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
Food Safety Science
Spooky décor. Pumpkin spice. Packed community events. Late-October is hospitality at full tilt—and that’s exactly when small safety slips can snowball. A single sick handler at a bake sale. A bulk pot of chili that cools too slowly after a costume party. A crowded venue where handwashing plays
Food Safety Science
When the temperatures outside start dropping, kitchens face a surprising challenge: keeping food hot enough. Fall catering season brings soups, stews, and roasted meats — foods that seem perfectly safe because they’re served warm. But “warm” isn’t the same as 135°F or above, and anything less opens the
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
Food Safety Science
The leaves start to turn, school cafeterias fill back up, and the first chilly nights sneak in. Alongside pumpkin spice and football season comes something far less welcome: norovirus outbreaks. If it seems like every fall and winter brings a surge of “stomach flu” cases, you’re not imagining it.
Food Safety Science
Every kitchen has its silent troublemaker. It’s not the fryer that sputters or the dishwasher that clogs at the worst possible moment. It’s the leftovers. That pot of chili, tray of roasted chicken, or container of pasta salad sitting in the cooler may look harmless — even appetizing the
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
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