Restaurant Management

Preventing Foodborne Illness

Posted on January 8, 2015
meat thermometer

You almost never saw Steve Irwin, The Crocodile Hunter, mishandle a snake. Whether it was a friendly garter or a deadly Black Mamba slithering through his hands, ol’ Steve treated every snake with care. The same rule applies when handling food in the back of the house. While mishandling ground beef isn’t likely to kill any of your customers, it could lead to foodborne illness—and that will come back to bite you. Properly handling and preparing foods are the key factors to decreasing instances of food poisoning. Whether handling raw ingredients or prepared platters, there are a few simple practices that greatly reduce this risk.

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Preventing Cross-Contamination

Preventing Cross Contamination and Safe Food Handling

Cross-contamination can reek havoc on a commercial kitchen. In fact, depending on the extent of contamination, it can shut your entire operation down. But don't fear. There are things you can do to prevent those little microscopic bacteria from stealing your thunder, and subsequently, your profits. Simply make sure that you and your staff follow these cross-contamination preventing tips. Store and Prepare Foods Separately Store Foods Separa...

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Germs that Cause Food Poisoning

Posted on January 6, 2015
grilled cheese

If you’re not careful with the food you serve to customers, food poisoning could strike at any time—and that’s one mess you don’t want to deal with. For starters, bacteria and viruses are the most common sources of food poisoning. These organisms can be present in the food before it is even prepared, or can pass from the food handler to the customer due to poor personal hygiene or unsafe practices. The following table lists the most ...

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Food Safety Temperatures and The Danger Zone

Posted on January 2, 2015
Meat Thermometer

Food safety is so important to Kenny Loggins, he felt the need to write a rock anthem about it. Like the 80's heartthrob, food safety is a top concern for every commercial kitchen. Time and temperature play a huge role in whether food is safe to eat or needs to be thrown out. In order to keep customers happy, your food safe and lawsuits at bay, it's important to learn about safe and unsafe temperature ranges and how to properly kill bacteria in order to assure each meal is safe for consumption.

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Shaping Pizza Dough

Posted on September 25, 2014
pizza dough

To enhance authenticity and flavor, most pizzerias make their own dough in-house. Before the pizza is splashed with sauce, topped with cheese, tapped with toppings and baked in an oven, the individual dough balls will have to be flattened and shaped into the appropriate size and thickness whenever a pizza order comes back to the kitchen. The method used to shape the dough depends on the establishment’s size and preferences. Here are the four most common techniques for shaping pizza dough:

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