Food safety doesn’t stop at the kitchen door. At the Pass delivers science, compliance, and practical know-how for every operation — from pathogens and allergens to inspections, training, and emerging risks. Written with a magazine feel, each article breaks down the “why” behind the rules so operators can protect guests, pass inspections, and keep business moving.
Emerging Risks & Research
For decades, antibiotics have been the invisible shield of modern food production. They protect livestock from disease, boost growth, and keep supply chains running smoothly. But that shield is cracking. Increasingly, the bacteria moving through farms, slaughterhouses, and distribution lines are resistant to the very drugs designed to stop them.
Inspections & Compliance
It’s a crisp October afternoon. Pumpkins line your host stand, the fryer is working overtime on game-day wings, and the dining room is packed with flannel-clad families. The last thing you expect is the health inspector stepping through the door, clipboard in hand. Surprise inspections don’t come with
Allergen Awareness
By late September, pumpkin spice isn’t just a flavor — it’s a frenzy. Coffee chains roll out their seasonal lattes, bakeries launch limited-edition muffins, and even breweries lean into cinnamon-and-clove ales. For customers, it’s comfort in a cup. For operators, it’s a revenue wave worth riding. But
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.
Emerging Risks & Research
Imagine a kitchen where thermometers never forget, cameras quietly watch handwashing stations, and algorithms flag potential contamination before a single guest takes a bite. This isn’t science fiction — it’s the promise of artificial intelligence in food safety. As AI systems creep into menu design, inventory tracking, and customer
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
Workplace Standards
It’s 8 a.m. and your line cook wakes up with a fever, sore throat, and stomach cramps. Rent is due, the schedule is tight, and calling out feels impossible. By noon, they’re sweating over the grill, trying to “push through.” To managers, this might look like loyalty.
Allergen Awareness
The back-to-school season always comes with a mix of excitement and nerves. Parents snap first-day photos, kids shoulder new backpacks, and cafeterias hum back to life after a long summer break. But tucked inside lunchboxes, baked goods for classroom parties, and even art supplies lurks a risk that doesn’t
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
Emerging Risks & Research
Food safety has always been a battle against time and temperature. But what happens when the climate itself shifts the playing field? In the past decade, record-breaking heat waves, historic floods, and shifting weather patterns have created new risks for operators. The pathogens that threaten our food supply — Salmonella, Listeria,