By Jaclyn Morgan, FCSI, JM Foodservice Consulting, LLC
Astronauts, icy microbiological colonies, and slabs of drippy meats. At first glance, these could be the nightmares of science fiction and horror movies. In reality, each has a link to food safety. The restaurant business is a high-risk environment. Without the proper food safety procedures, your establishment could be the feature of the next John Carpenter movie.
Around the shadowy corners of each booth and behind the prep tables are three of the most commonly overlooked areas where food-borne illnesses can spread: receiving, storage, and ice machines.Read More