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.
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
Workplace Standards
Walk into any kitchen at peak dinner rush and you’ll see a ballet of movement: sauté pans flashing, servers weaving through tight spaces, and the steady drumbeat of tickets coming down the line. It looks like organized chaos, but behind the scenes, another performance is underway — one that guests
Allergen Awareness
The Fourth of July feels like the ultimate American holiday: kids running barefoot with sparklers, grills stacked with hot dogs and burgers, and dessert tables groaning under patriotic pies and cookies. It’s a holiday built around abundance and sharing. But while everyone is looking skyward for fireworks, the hidden
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
Food allergies are a growing concern in today's world, affecting millions of people across the globe. From children to adults, the severity of food allergies varies, but one thing is clear: they can be life-threatening. In the United States, there are nine major allergens responsible for 90% of
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