mcfoodsafety1 minQ & A - Hot Holding Temperatures?Q - What is the optimal temperature to serve hot food? A - The temperature danger zone is between 41F and 135F, so we stay clear of those...
mcfoodsafety1 minQ & A - Gray Water HaulersHi there, can you give me some direction on who or what companies come and pump gray water from food trucks holding tanks? I'm looking...
mcfoodsafety1 minDoing it right. Temperature Verification, Cross-contamination, Cooling and MoreWhen we see operators using a successful procedure or just best practices we want to share it with the rest of the community. Take a look...
mcfoodsafety1 minQ & A - Can we use Kava at my juice bar?Q - I have a fresh juice and smoothie bar. We are having requests for Kava. Can we use this in our smoothies or not? I am hearing...
mcfoodsafety1 minUsing Milk After 'Sell By' DateValeria asked: I was curious what the policy on using milk and or heavy cream past the sell by date on the containers. Hi, Thanks for the...
mcfoodsafety1 minWho We AreThe idea behind ‘Who We Are’ is to shine a light on yourself and other food service workers in our county and to blur the lines between...
mcfoodsafety2 minWho We AreThe idea behind ‘Who We Are’ is to shine a light on yourself and other food service workers in our county and to blur the lines between...
mcfoodsafety1 minWho We AreThe theme of the column, ‘Who We Are’, is to shine a light on yourself and others doing food in our county and to blur the lines between...
mcfoodsafety1 minTime as a control instead of temperature.Here are some fabulous examples of using time to control bacterial growth (rather than temperature) and keep your guests safe. When you...