Bodily fluid incidents are among the more unfortunate but common health and safety issues that restaurants encounter. Proper readiness for clean-up is vital for restaurants, as employees and customers can file complaints with the U.S. Occupational Safety and Health Administration if violations occur.
OSHA standards are designed to protect workers under the assumption that all bodily fluids contain possible pathogens that are harmful to your health. Moving forward with caution and embracing OSHA standards can protect you, your workers and your customers from such risks.
Think back to when you were a child and think about Trick-or-Treating, the fun of dressing up, the excitement fueled by all the delicious goodies collected while trailing through the neighborhood. And now imagine you’re a child with a food allergy or juvenile diabetes
Dot It Restaurant Fulfillment announces the launch of SecureIt™ tamper-resistant labels to its product offerings. These specialty food packaging labels have a strong adhesive backing that adhere to most to-go boxes and bags and is designed with security slits that will separate into pieces if tampered with.
No, freezing meat and other items does not eliminate bacteria like E. coli or salmonella. In fact, freezing preserves bacteria in food that is already contaminated. This is a lesson that the food industry was reminded of in 2013 when an E. coliin frozen chicken quesadillas and other snacks sickened 24 people in 15 states.
Dot It has partnered with Yext, a data technology company, to offer a new digital product called Yext for Food. Designed specifically for businesses in the food service industry, Yext for Food will allow businesses to take control of their online listings on some of the most popular online publishers, such as Google, Yelp, Yahoo, Bing, Facebook, and Foursquar
Restaurant review website Yelp recently announced it would start expanding its program to add health inspection data to its nationwide restaurant listings.
You have enough on your plate (literally and figuratively) without having to worry about health code violations and customers getting sick. Here are our easiest ways to improve food safety.
In 2015, the Bureau of Labor Statistics measured that approximately 25 percent of food service industry workers speak Spanish as their first language— making bilingual back of house tools necessary for restaurant efficiency and profitability.
Over 15 million Americans suffer from food-related allergies, so it’s a good thing there are lots of resources for restaurant managers to make sure their kitchen is food allergy-friendly. Food allergy training for restaurants is required in Illinois, Michigan, Rhode Island, Massachusetts, Virginia and in Montgomery County, Maryland, but they don’t have to do it alone: there are many accredited food allergy training programs for restaurants, easily found via state departments of public health.
If you’re considering eco-friendly packaging options for your Grab & Go food containers, you need to understand the difference between biodegradable packaging and compostable packaging. So, what’s the difference, and what’s the best option for your foodservice application?