The Most Common Reasons for Failed Health Inspections
It’s becoming more common for municipalities to make health inspection results widely available to the public, detailing when restaurants have been inspected, how many infractions were found, what those infractions were, and what action the health inspector has taken. This means that in order to maintain a positive reputation with potential customers, restaurant owners need to ensure that future health inspections are consistently successful and without infractions. Owners can develop strategies to ensure that future inspections are successful by recognizing some of the most common reasons for failed health inspections.
How Food Service Providers Should Handle Gluten Allergies and Sensitivities
A great deal has been written about celiac disease, gluten allergies, and gluten sensitivity, though much confusion and misinformation continues to make the rounds. Allergens are a common issue faced by food service experts, bringing their own unique barriers that must be overcome in order to provide your patrons with the high quality of service they deserve. Agriculture and Agri-Food Canada estimates that nearly one-third of Canadians (around 10 million) are regularly seeking out gluten-free products. This includes around 2.5 million who require gluten-free food products for medical reasons. The growing demand for gluten-free alternatives has led to many Canadian restaurants adopting gluten-free alternatives to cater to all customers.
Freezing food is a great way to preserve large quantities of perishable foods like meat and bread, as well as leftovers. Not only is does it allow you to extend the lifespan of certain foods, but it also allows for increased convenience. Before pulling your next meal out of the freezer, it’s important that you know how to properly thaw and defrost food to reduce the chances of harmful bacteria multiplying while in the “temperature danger zone”, where germs thrive, doubling in numbers in just 20 minutes.
Remember to never thaw food at room temperature, as it can make your food unsafe and lead to foodborne illness. Only the following methods of thawing and defrosting are recommended by food safety experts.