FreshCheq Featured in FoodGrads.com Blog

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…