News and Notes

FDA and Improving Food Safety


Posted: 10/31/2023
The FDA has been working to have a larger focus on creating a more “modernized, effective foods program at the US Food and Drug Administration focused on preventing food-borne illness outbreaks and other food safety risks.” Since about 80% of all food consumed in the US falls under FDA regulation, the push for policy education, improving transparency, and....
Read Full Article

The Holidays are Almost Here: is your team ready for the rush?


Posted: 10/27/2023
Somehow it's already the end of October, and it's time for holiday menu planning, staffing up for busy season, and ensuring that staff are trained. Training is one of the most important systems we have in place: it keeps our operations clean and our food safe. Whether its receiving products correctly, cooking items to the proper temperature....
Read Full Article

How one New England grocery chain is combatting food waste


Posted: 02/10/2023
As members of the food and beverage industry, food waste is always a big concern – and not just because our food costs go through the roof when we have to compost or throw it away. It also important to remember our role in they physical results of this if we’re not composting. Landfills are filling up quickly, and....
Read Full Article

Pathogens: how to keep them out of the kitchen


Posted: 01/24/2023
Let's talk about pathogens -- the biological contamination that we need to keep out of the kitchen. When you join one of our classes, pathogens are one of the first things we talk about. We go over the four pathogens that can contaminate food and cause foodborne illness: Bacteria Viruses Parasites Fungi Not only do we go over....
Read Full Article

2022 FDA Food Code


Posted: 01/06/2023
The 2022 Food Code was released at the end of December 2022, and with it come a number of changes to the previous iteration (2017 Food Code). These changes are the current recommendation as of January 2023, but any changes to the ServSafeŽ curriculum and exam have yet to be announced. Major updates have a lot to do with terminology....
Read Full Article

The Big 8 Food Allergens


Posted: 12/22/2022
Food Allergens are a constant in professional kitchens, and as we navigate the busy holiday season, make sure that you and your staff are up to date of the FDA Big 8 Allergens as well as any local regulations that may be in place in your area. When it comes to food allergies, first and foremost our goal is to....
Read Full Article

Featured Recipe: Rugelach


Posted: 12/16/2022
This is an ultimate feel-good cookie, great at anytime of the year. Melt in your mouth delicious and an inifinite number of filling possibilities...what more could you ask for? This is a personal favorite from our instructor Rachel. Ingredients 4 cups all purpose flour 1 pound cream cheese 1 pound cold butter heavy pinch of salt fillings vary (see....
Read Full Article

Third Party Delivery Services and Food Safety


Posted: 12/14/2022
Ordering food for third party delivery is a continually growing part of the modern food industry. Utilization of Uber Eats, DoorDash, GrubHub, private delivery services, not to mention the massive rise of ghost kitchens solely for food delivery, there are infinite options available for our customers. While we are all making sure food is kept safe in our kitchens by....
Read Full Article

Featured Recipe: Black Tea Punch


Posted: 12/02/2022
Black Tea Punch This recipe comes from our instructor Rachel, and it’s perfect for those big gatherings that many of us have this time of year! The original recipe makes “50 punch cup servings,” but it’s so delicious that it does not last long. Black Tea Punch is non-alcoholic, and super refreshing as is…but if....
Read Full Article

Featured Recipe: Roasted Brussel Sprouts and Butternut Squash


Posted: 11/29/2022
We have another delicious dish from Jerry -- this time, a side dish that everyone can enjoy! (If you're vegan, vegetarian, or don't eat pork, you can easily omit the bacon). Roasted Brussel Sprouts and Butternut Squash with Bacon & Pine Nuts 2 pounds Brussels sprouts, trimmed Extra-virgin olive oil Kosher salt Pinch of red pepper flakes 1/3....
Read Full Article

Article Categories

Our website uses cookies to offer you a better browsing experience. By continuing to, you consent to our use of cookies. To learn more, please read our updated Privacy Policy. x
top