5 Reasons Restaurants Need the Food Safety Nation Newsletter

Last week we launched the Food Safety Nation newsletter for restaurants and were pleased to see so many owners and managers signing up. Each edition will provide up-to-date and relevant articles about restaurant food safety, sustainability, technology and training. Every day restaurants go through worst-case scenarios such as outbreaks, government closures and crippling lawsuits. Each edition of the newsletter will inform subscribers of the necessary information about cases like these in order to learn from them. If you haven't subscribed yet, you should so you can start learning not only how to protect your restaurant operation but also your brand. Here are more reasons for signing up for … [Read more...]

Building a Food Safety Nation for Restaurants

  Sign up below to receive the Food Safety Nation newsletter, and we'll send you the best links related to the restaurant industry. SUBSCRIBE HERE Brought to you by the creators of Respro Food Safety, Food Safety Nation is a network of restaurant professionals providing and sharing the latest in food safety and sustainability for restaurants. We will be scouring the internet every day to find expert information and important news that all restaurant operators should know. Now more than ever restaurants need to pay attention to their food safety practices and learn from past mistakes to prevent illness and protect their brands. Food Safety Nation will be creating content in an … [Read more...]

Is Factory Farming Making People Sick?

  Credit: Health Science Degree … [Read more...]

Get a Restaurant Food Safety Plan in Less than 30 Minutes

Managing food safety in a restaurant can be a daunting task. Oftentimes it can be such a big job that it doesn't get done at all. Restaurants can't afford not to have a food safety plan given the amount of contaminated food delivered each day. At the very least, try to commit 30 minutes at the start of each shift for food safety. If each manager can do this, it will greatly reduce the chance for foodborne illness. If you only have 30 minutes, this is what you should focus on: 1. Check all cold-holding units. Temperature problems are a major source of foodborne illness. Verify the food is at the right temperature. If it's not, call a repair person to look at and fix the unit. Move the … [Read more...]

Food Safety and Energy Management

Respro is very excited to announce that we have secured the rights to sell SiteSage, an intelligent energy management system, to our customers in Utah. SiteSage is a comprehensive system produced by Powerhouse Dynamics that monitors and analyzes energy usage and provides diagnostics to monitor appliance performance and health. It identifies where and when power is used and wasted, provides targeted recommendations, and helps restaurant owners lower bills up to 30%. It allows restaurant operators to see in real time where their utility costs are and how to reduce them. In addition to real-time analytics of energy costs, SiteSage uses sensors to track cold temperatures as well as water … [Read more...]

No Food Safety Plan Means Salmonella Could Land on Customer Plates

Salmonella is one of the most common types of food poisoning. Infection can result in diarrhea, fever and stomach cramps; however, more serious cases can lead to hospitalization, organ failure and even death. As a restaurant inspector, it never ceases to amaze me how cavalier some restaurants are with their food-handling practices. I've talked with so many owners who think foodborne illness can never happen to them despite the laundry list of critical violations they racked up on their last inspection. Unfortunately, it takes a foodborne illness outbreak that results in personal injury to their customers and lawsuits that result in paying major damages, which can often lead to closing the … [Read more...]

How an Internal Audit Will Improve Food Safety

An internal audit is necessary to ensure effective food safety plans. Many food operations are inspected by regulatory agencies yearly or quarterly to check to see that they are following proper food safety procedures. The frequencies that these establishments are inspected are essentially inadequate to preventing foodborne illness. If they were as effective as we hoped, then there wouldn't be any outbreaks, but foodborne illness outbreaks are part of our common food environment. This is a big reason driving the new FSMA regulations. Food processor businesses and retail outlets, such as restaurants, should incorporate their own internal audits or inspections to verify their food safety … [Read more...]