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FreshCheq Featured in FoodGrads.com Blog

FoodGrads is an interactive platform for the Food & Beverage Industry that focuses on closing the gap between students/recent graduates and employers. Their broader mission is to attract and retain people to a meaningful career in Food & Beverage. Their goals are:

(1) Spreading awareness of the different occupations available in Food & Beverage;

(2) Support students/grads starting their careers or during a job transition;

(3) Create an interactive platform for the Food & Beverage industry as a whole.

FreshCheq co-owner, Julie Wilson, is a guest contributor for FoodGrads.com and her article on consumer food safety awareness was featured. Read a blurb of the article below and visit FoodGrads for the complete article.

Look for this ONE thing next time you eat at your favorite restaurant!

Food safety is typically a topic discussed by restaurant owners and employees behind closed doors. As consumers, when we experience our favorite restaurants, our biggest concern is selecting which delectable menu item we plan to order.  But should consumers take more interest in restaurant food safety practices?

Recent food-borne illness outbreaks at popular restaurants like Chipotle, Jack in the Box, and Chicken and Rice Guys have us thinking about the ways that consumers can participate in their own food safety.

Food Safety Guidelines: An Overview

The FDA, as well as state and local health departments, are responsible for regulating and enforcing restaurant food safety standards. Restaurants and food trucks are required to comply with the FDA’s Hazard Analysis Critical Control Point (HACCP), which is a food safety management system. The guidelines address the following areas of food safety:

  • Cross Contamination. Keeping raw items separated from other foods prevents salmonella. Keep sinks and prep areas sanitized and having systems in place prevents cross contamination.
  • Allergen Safety. “The Big 8” are the eight most common food products that induce allergic reactions. To accommodate diners with food allergies, labelling and cross contamination standards must be followed.
  • Food Temperatures. Following specified food temp zones and preventing food temperatures from falling into the danger zones keeps food safe.
  • Sanitizing. Special sanitizing systems are in place for restaurants. Both the front and back of the house must follow guidelines to keep customers safe.

Read more…

Everyone in the restaurant industry is dealing with high employee turnover rates.

Everyone in the restaurant industry is dealing with high employee turnover rates. Some may be facing this problem more than others
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