Connected Insights

  • HACCP & Food Safety: Are You Required to Comply?



    In 2016, Chipotle’s famous tagline, “Food with Integrity,” sounded more like famous last words—even after many years of success. That’s what happens when outbreaks of E. coli, salmonella, and norovirus at your restaurant make front-page national headlines. Happily, the company has rebounded. ...

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  • Food Safety Resources for Industry Professionals

    In the food industry, there are many regulations in place to ensure the safety of food for consumers. These regulations are important to follow from farm to fork.

    Most recently, FSMA was put into place for regulating food throughout the supply chain. FSMA is extremely important to ensure that the ...

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  • Eliminating Biological Hazards in Your Restaurant

    Biological Hazards

    Biological hazards are an unforeseen threat to consumers. Much like with chemical hazards, it is the job of food service professionals to protect their consumers.

    Biological hazards are foodborne viruses, fungi, bacteria, and parasites. The most common biological hazards to be aware of are E. coli, Shigella, Norovirus, Salmonella, ...

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  • Is Organic Produce Better Produce?

    organic produce

    According to the USDA, 70% of consumers think that food is safer or of higher quality if it is labeled organic. But, is it actually better for you just because it says ‘organic’ on the packaging?
    Truthfully, no produce is immune to foodborne illness. All produce is equally susceptible ...

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  • Restaurant Supervisors - The Newest Superheroes

    Restaurant Supervisors - The Newest Superheroes

    Who steps in when food prep staff members don’t show up for work? Who saves the day when a surge of customers create a long line at the counter?  Who takes control when staff members don’t perform a task in accordance with food safety protocols? The answer to these questions: ...

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  • How to Reduce Outbreaks in Restaurants

    How to Reduce Outbreaks in Restaurants

    1 in 6 Americans contract a foodborne illness each year. Many illnesses occur from food consumed at restaurants. 

    The CDC lists Norovirus, C. perfringens, Salmonella and Campylobacter as the most common foodborne illnesses in the United States. Norovirus is spread through human contact. Salmonella and Campylobacter are typically caused by ...

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  • Promoting Good Handwashing Behaviors

    handwashingWhen you’re in a bathroom at a restaurant, you are bound to see a sign that reads ‘Employees Must Wash Hands Before Returning to Work’.

    When else should employees be washing their hands? The FDA advises that hands be washed after the following:

    - Eating
    - Drinking
    - Using tobacco...

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  • Restaurant Outbreaks: Lessons From The Past

    Restaurant Outbreaks: Lessons From The Past

    History has a way of repeating itself. Throughout the years there have been many reported national outbreaks and recalls. It’s important for food industry professionals to look back at these instances and use them as learning opportunities to keep their consumers and brand reputation safe.


    Restaurant Outbreaks: Lessons From The Past
    1982: McDonalds E. Coli ...

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  • 4 Ways to Prevent Food Allergy Disasters in your Restaurant

    4 Ways to Prevent Food Allergy Disasters in your Restaurant

    It’s the job of food service professionals to protect not only their establishments but also their customers. Chemical hazards, such as allergens, are a hidden threat. The most common food allergens are tree nuts, soy, fish, peanuts, shellfish, eggs, wheat, and dairy.  

    Here are 4 ways to prevent a ...

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  • Supermarkets Are Facing A New Food Safety Challenge

    Prepared food - fried chicken

    “What’s for dinner?” … It’s the question every busy parent dreads.

    Increasingly, moms and dads are looking for fast and easy options to feed their families. Supermarkets have heard their call. Today, more than ever, grocery stores are expanding their prepared food sections. Offering a one-stop shop for families where ...

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