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A Hazard Analysis and Critical Control Point (HACCP) plan isn’t just a compliance formality—it’s the blueprint for keeping your kitchen safe, your team consistent, and your customers protected. Whether you’re building your first plan or reinforcing what’s in place, a clear checklist ensures no step is overlooked. What is HACCP? HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards. It focuses on prevention rather than reaction. A solid HACCP plan answe

Every food service worker needs to know the enemy—because foodborne illness doesn’t just harm customers, it can shut down businesses. The FDA has identified six highly contagious pathogens known as the Big 6. They’re aggressive, common, and preventable. Meet the Big 6 These six pathogens are responsible for the majority of foodborne illness outbreaks in the U.S.: 1. Norovirus 2. Salmonella Typhi 3. Nontyphoidal Salmonella (NTS) 4. Shigella spp. 5. E. coli (STEC) 6. Hepatitis A Each one

Food safety begins the moment ingredients arrive at your door. If you're not watching temps, checking quality, or storing properly, you're setting yourself—and your customers—up for risk. Safe receiving and proper cold storage are non-negotiable for any food service operation. The Receiving Line is the Front Line * Inspect every delivery on arrival. Look for signs of spoilage, torn packaging, incorrect labels, and unclean delivery vehicles. * Measure product temperatures immediately—don’t ac

Before gloves, before sanitizers, before any food hits the plate—there’s handwashing. It’s the single most effective step in preventing the spread of foodborne illness. For food service workers, consistent and correct handwashing isn’t just hygiene—it’s hazard control. Why Handwashing Matters * Dirty hands can transmit pathogens like Norovirus, Salmonella, and E. coli. * The CDC attributes up to 89% of foodborne outbreaks to poor hand hygiene. * Handwashing protects both your customers and

In the kitchen, precision matters—and when it comes to food temperatures, it could mean the difference between safety and illness. Improper cooking or inaccurate thermometer readings are common culprits in foodborne outbreaks. This guide ensures your team is equipped to measure correctly, cook thoroughly, and serve safely. Why Temperature Accuracy Is Critical * Bacteria thrive in the “danger zone” (40°F – 140°F). * Undercooked proteins like poultry, beef, and seafood can carry harmful pathog

Food allergies are one of the most serious health concerns for both restaurants and consumers. When it comes to food safety, awareness and proper handling of allergens are crucial to preventing cross-contamination and ensuring the safety of your guests. There are nine major allergens that account for the majority of allergic reactions in the U.S., known as the BIG 9. The BIG 9 Allergens Understanding the BIG 9 allergens — which include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, so