According to the U.S. Centers for Disease Control and Prevention, one in six Americans will get sick from a foodborne illness this year; if foodborne illnesses fell by just 10%, it would save five million Americans from getting sick.
How Food Safety Technology Can Make Labor Management Easier
Traditionally, employees have been the weakest links in food safety at most restaurants. Even well-intentioned workers make mistakes, and food service is an industry where isolated incidents can quickly mushroom into nationwide or global PR disasters. A food safety incident in Boise means diners everywhere will stop visiting; as a result, errors, failures, or malfeasance by even entry-level,…
What is LoRaWAN: Meet Food Safety's New Tech Marvel
If you’ve never heard of LoRa, you’re not alone. Although it’s the hottest new communication technology on the market today, presenting a powerful alternative to old-timers like Bluetooth and Wi-Fi, it’s also relatively brand new.
Foodborne Outbreaks and How to Avoid Them
A restaurant that experiences a foodborne illness outbreak may never fully recover. Not only will it have to go through outbreak investigations, but the bad publicity could ruin its reputation forever. In some cases, customers may even try to sue the company for medical expenses, etc.
Food Safety: How to Be on Top of It 24/7
Food safety should be one of the top priorities for any restaurant owner. In the food industry, safety and quality are extremely important. Not only does safe food boost your business’s reputation, but it keeps your customers from being at risk of foodborne illnesses.
What Is Real-Time Temperature Monitoring and Why Does Your Food Business Need It?
As a restaurant owner, you already know the importance of food safety. One of the biggest priorities in any commercial kitchen should always be maintaining proper food temperature. While there are many different ways to do that, most of them involve manually checking things, which can lead to human error. As a result, you could be putting your patrons at risk for foodborne illnesses.