News and Notes

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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Featured Recipe: Nantucket Pie


Posted: 11/21/2022
This comes from our instructor Marie: a sweet dessert to help you use up some of those cranberries you may have left from Thanksgiving, and it’s also “easy and delicious!”   Ingredients Topping ˇ      2 cups of halved fresh cranberries ˇ      ˝ cup chopped walnuts....
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Traceability under the Food Safety Modernization Act


Posted: 11/18/2022
On Tuesday November 15th, the Food and Drug Administration (FDA) announced the “additional traceability recordkeeping requirements” that had been finalized “for those that manufacture, process, pack, or hold certain foods, including fresh leafy greens, nut butter, fresh-cut fruits and vegetables, and ready-to-eat deli salads.” By working with entities that produce, harvest, store, and ship the above items....
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Pumpkin Bread -- a timeless and delicious treat for the fall!


Posted: 11/16/2022
Mrs. Pearson’s Pumpkin Bread This recipe comes from our instructor Rachel; when her mother was very young, her neighbor Mrs. Pearson used to make this in the fall to share at afternoon tea, and it has been a beloved family favorite ever since. This particular pumpkin bread is extra delicious in two ways --  it’s incredibly custardy compared....
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Basic Sausage & Herb Stuffing for Thanksgiving


Posted: 11/09/2022
As we get closer to Thanksgiving, we wanted to feature some recipes from our HRFoodSafe staff! Today's recipe is for a delicious autumnal sausage stuffing from our instructor Jerry -- and let's be honest, this stuffing would be perfect any time of the year! It's a great addition to any holiday table. ~~~~~ Jerry's Basic....
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The Struggle to Reduce Food Waste


Posted: 11/04/2022
"In the United States, the single largest volume of material sent to landfills and incinerators comes from food waste." Why is there so much? It's a multi-layered question, with even more layers when we try and answer it, and the New York Times recently dove in trying to lay out the data and global efforts being taken....
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Your Time is Precious: consider a private ServSafeŽ class!


Posted: 10/28/2022
We're now only 2 months away from 2023 -- how did the year fly by so quickly?! -- and the countdown to the holidays has begun. Thanksgiving is only weeks away, followed swiftly by the December holiday season and New Year's celebrations. It can be hard to to find one of our ServSafeŽ classes that fits....
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Food Boards: Boom or Bust


Posted: 10/20/2022
Food boards, while having their moment on social media, are not a new invention. We’ve had charcuterie boards for centuries, and whether it’s a simple set up for two or a giant grazing table for hundreds, serving food this way allows us to socialize as we enjoy it – this is one of the key points to their....
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Proper Date Marking in the Kitchen


Posted: 10/13/2022
Busy times of year mean more prep work, and sometimes our coolers can get overwhelming. Has your cooler ever been too crowded to find what you needed, or have you discovered that prep wasn't being properly labeled and dated? Safe food storage is vital to the flow of food, specifically when it comes to ready-to-eat TCS foods....
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Food Waste and Sustainability


Posted: 10/05/2022
In today’s blog, I wanted to highlight an article about food sustainability and creativity. The future of food and food production is a topic that affects all of us in the industry, as well as how we’ll tackle the problems associated with it. At the end of September, WIRED.com released an article highlighting the ethos and ingenuity....
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