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Proper Cooling: Your Food-Safe Culture Demands It

Last week, we had a great webinar presented by Dr. Paola Paez from the Center for Food Safety in Child Nutrition Programs at Kansas State University.  If you were not able to join us, please feel free to go back and review the webinar to learn some valuable ways in which you can implement safe cooling practices in your foodservice operation. In a perfect world, if any amount of cooling of food products within your operation was done, there would be a blast chiller.  Blast chillers are designed to expel hot air from the environment, whereas a regular cooler is only equipped to keep cold air, cold.  But, they are an expensive investment (estimate of $5,500 - $10,000 for counter model!) and once you invest...

Resources for Effective Purchasing and Receiving in Foodservice Operations

In our first blog for August, we reviewed best practices for purchasing and receiving, and why these can mitigate risks to safety of food from unintentional or intentional threats. In this posting, we offer some resources from trustworthy sources that can help foodservice managers in developing their own guidance for staff to follow when purchasing or receiving from vendors. Written guidance in the form of a standard operating procedure (SOP) makes clear to everyone in the relationship (vendor and foodservice staff) what and how tasks should be accomplished. Written SOP templates to guide purchasing and receiving can be found at several extension websites or through health agencies. We’ve worked to develop those at Iowa State University, which are tailored for restaurants, schools, assisted living, or…