News and Notes

HRFoodSafe Newsletters

Welcome to 2025 - a focus on food safety


Posted: 12/31/2024
With the new year here, let's make food safety our 2025 resolution! Keeping up with training can sometimes seem daunting: updates, SOP, temp logs, regulatory and business requirements, hygiene programs, health protocols, etc. By working on these standards every day, a little bit goes a long way. Rather than being reactive to issues in your operation and adding training....
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Winter is almost here...is your team ready?


Posted: 11/22/2024
As the weather gets colder, people look for comforting food and drink options. Combined with the holiday season, we either have a recipe for success or disaster. Ensuring success means that everyone is on the same page in terms of food and customer safety -- this is where proper training comes in! Food safety training is for everyone in the....
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HRFoodSafe Recipe Throwback!


Posted: 11/07/2024
With the holidays quickly approaching, we wanted to bring us back to 2022 with a few of the favorite recipes we posted here! These are perfect for Thanksgiving, December holidays, or – quite honestly – any time of the year. Feel free to click the links and check out some of our Instructors’ favorite holiday dishes and drinks. And if....
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National Food Safety Education Month: The Basics about Pathogens


Posted: 09/12/2024
This year, the theme of National Food Safety Education Month is "Get Smart About Foodborne Illnesses: Understanding, Managing, and Preventing Outbreaks." We'll be highlighting the educational material here because they are great references for everyone in the food service industry. Week 1 at the Food Safety Focus website is a refresh on pathogens, and week 2....
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Proper Hand Care


Posted: 06/07/2024
In the food service industry, we rely on our hands -- from prep to dishwashing to service to cleaning, and everything in between, it's our responsibility to take care of them to keep our food and customers safe. Proper Handwashing -- make sure you've got a fully stocked handwashing sink, and ensure all employees are trained on how....
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The Holidays are Almost Here: is your team ready for the rush?


Posted: 10/27/2023
Somehow it's already the end of October, and it's time for holiday menu planning, staffing up for busy season, and ensuring that staff are trained. Training is one of the most important systems we have in place: it keeps our operations clean and our food safe. Whether its receiving products correctly, cooking items to the proper temperature....
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Pathogens: how to keep them out of the kitchen


Posted: 01/24/2023
Let's talk about pathogens -- the biological contamination that we need to keep out of the kitchen. When you join one of our classes, pathogens are one of the first things we talk about. We go over the four pathogens that can contaminate food and cause foodborne illness: Bacteria Viruses Parasites Fungi Not only do we go over....
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Featured Recipe: Rugelach


Posted: 12/16/2022
This is an ultimate feel-good cookie, great at anytime of the year. Melt in your mouth delicious and an inifinite number of filling possibilities...what more could you ask for? This is a personal favorite from our instructor Rachel. Ingredients 4 cups all purpose flour 1 pound cream cheese 1 pound cold butter heavy pinch of salt fillings vary (see....
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Featured Recipe: Black Tea Punch


Posted: 12/02/2022
Black Tea Punch This recipe comes from our instructor Rachel, and it’s perfect for those big gatherings that many of us have this time of year! The original recipe makes “50 punch cup servings,” but it’s so delicious that it does not last long. Black Tea Punch is non-alcoholic, and super refreshing as is…but if....
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Featured Recipe: Roasted Brussel Sprouts and Butternut Squash


Posted: 11/29/2022
We have another delicious dish from Jerry -- this time, a side dish that everyone can enjoy! (If you're vegan, vegetarian, or don't eat pork, you can easily omit the bacon). Roasted Brussel Sprouts and Butternut Squash with Bacon & Pine Nuts 2 pounds Brussels sprouts, trimmed Extra-virgin olive oil Kosher salt Pinch of red pepper flakes 1/3....
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