Health & Safety
FIFO – or "first in, first out" – is a food storage system that maintains the quality of ingredients in cold and dry storage. Learn more about it at KaTom.
Flies are a huge headache for restaurant operators and a red flag for health inspectors. KaTom explains how to keep them out.
CSI: Commercial Kitchen? Forensic Sanitarian Dr. Robert Powitz explains how crime investigation techniques help operators and the courts.
Ice scoops and oven mitts? Don't let these small-time food safety offenders bring your foodservice business to its knees.
Low wages and no paid sick days lead to foodservice employees working when they're ill. Is your sick policy impacting your food safety?
September is National Food Safety Month. Use ServSafe's weekly resources to ensure your establishment complies with food safety guidelines.
Wondering why FEMA uses the Waffle House Index during hurricanes and other natural disasters? Learn more about the color-coded system here.
Read KaTom's tips on how to reduce the odds of a restaurant kitchen fire and what the recovery process looks like if a fire does break out.
15 million Americans suffer from food allergies. Learn how to safely serve them and make your eatery a trusted allergy-friendly destination.
Seeking sanitation solutions for classrooms, dorms, and university buildings? Partner with KaTom to protect students and faculty on campus.
Delivering food can open up new revenue streams, but also creates potential safety hazards. Join KaTom as we explore food delivery safety.
Should restaurants keep EpiPens on hand? Can servers perform the Heimlich maneuver? More importantly, what are they legally able to do?
Learn about CDC and VFC vaccine storage guidelines and what kind of refrigerators and freezers your healthcare facility needs to store them.
An easy-to-understand guide to cleaning vs. sanitizing, as well as the ways that each method should be used to keep a restaurant safe.
Health code violations can result in sick customers, lost business, and worse. Find some of the most common violations, and ways to prevent them, here.
Foodservice equipment and supplies manufacturers now offer more products that include antimicrobials like Microban. Learn more about those protections here.
If your cooks aren't wearing gloves and hair nets, your restaurant could be violating the FDA Food Code's requirements for employee hygiene.
Learn how walk-in coolers and freezers are designed to prevent foodservice employees from becoming accidentally trapped inside.
Food safety has taken another step forward with the introduction of HARPC, a set of best practices that helps protect food in the processing stage.
Dumpsters and waste management are often pain points for restaurateurs. From employee theft to fires, we cover how to navigate potential dumpster dangers.
Understanding HACCP plans, first-in-first-out food rotation, and other food safety practices helps protect your customers and your business.
HACCP plans don't have to be complicated. Follow these steps to implement a food safety plan in your independent restaurant.
Understanding how your commercial kitchen's fire suppression system works and how to maintain can enable you to ensure it will work when you need it.
This guide breaks down the 2017 FDA Food Code on hand washing right down to how to choose the right hand sink for your establishment.