The 4-Hour Rule: Why Temperature Control is the Fine Line Between Safety and Disaster In the restaurant industry, we live and die by the thermometer. While recipes and plating are what bring customers in, proper holding temperatures are what keep them safe—and keep...
If you run a restaurant anywhere in the United States, you know the rule: You need a Certified Food Protection Manager (CFPM) on staff. Whether you are in Texas, California, Florida, or Illinois, health departments nationwide adhere to the FDA Food Code, which...
Running a food establishment in Ohio comes with serious responsibilities. Managers and supervisors must ensure that every employee follows proper food safety practices, maintains compliance with state regulations, and protects the health of customers. That’s why ACE...