Food safety Perspectives by Christine Testa - Regional Food Safety Specialist
Lately, during food service operation inspections, I have noticed that foodservice employees have question about where and how to store the knives and other utensils. Many times, I find soiled knives inside sanitizer buckets with soiled sanitizer solution and food particles. Other questions […]

Although taking temperatures is often one of the dullest aspects of a food preparation, it is also one of the most important tasks to complete consistently. Sometimes employees try to fake the temperature of products during temperature monitoring – just to get the job done. Tell tail signs of dry lab include employees […]