Food safety crises at smaller restaurant chains can hurt giants!

By Doug Pilatowski

When it comes to a food safety crisis like an E.coli outbreak, little restaurant brands have an outsized influence. A recent study published in the International Journal of Hospitality Management found that a theoretical crisis at one restaurant made people hesitant to eat at other restaurants even though they were not directly involved in the event. The…

HOW TO MAKE YOUR “DREAM TEAM”

By Doug Pilatowski

INVOLVE CROSS-FUNCTIONAL TEAMS EARLY ONWe consistently see good outcomes when food processors are open to bringing everyone together early on in a new project. “Before building a new system,” says Guernsey, “it’s best when our customers involve their own core team from cross-functional areas such as safety, sanitation, and maintenance. They know the effects that…

7 FOOD SAFETY HABITS

By Doug Pilatowski

They’re everywhere. They’re on your hands, on the kitchen counter, in the air. They’re the bacteria and other organisms that can cause food-borne illness IF FOOD ISN’T HANDLED PROPERLY. Once a food leaves the grocery store, the consumer becomes an important link in the food safety chain. Safely processed foods can become unsafe if mishandled…

HOW TO BUILD A STRONG CULTURE OF FOOD SAFETY

By Doug Pilatowski

Creating and sustaining a company-wide mentality of continuous improvement is bigger than having a single program or posting a mission statement in the conference rooms. Successful brands have adopted a mindset that truly becomes ingrained in the company culture.  “That’s the major linchpin,” says Anthony Saitta, Food Safety Specialist with Commercial Food Sanitation (CFS), an…

RESTAURANT GROUP FOOD SAFETY AND HEALTH INSPECTION CONSULTING

By Doug Pilatowski

Time is now a recognized control in NYC -Potentially hazardous items (ready to eat/prepared food) may be held out of temperature for up to 4 hours before being discarded as long as the time and temperature are labeled from the beginning-These potentially hazardous items may be held out of temperature for up to 6 hours…

How We Can Help!

By Doug Pilatowski

HOW BCB CAN HELP YOU ACHIEVE AND KEEP AN “A” GRADEBCB is prepared to assist you by:Writing and submitting your HACCP ProgramIncreasing employee training in food safety and NYC DOH complianceIncreasing re-inspections when unit falls below an “A” grade on an inspectionWe are always available to answers questions and to clarify any concerns arising regarding…