食品安全市场博客

良好的培训是 是对您未来的投资因此，如果您正在寻找食品操作员资格证书，请不要偷工减料。除了其他方面，您的时间也很宝贵。如果您要在食品操作员认证课程上花费大量时间，那么您需要市场上最好的课程。 

Summer is right around the corner, and for many areas this brings an army of food trucks rolling out to streets everywhere. It’s important to understand that food trucks must meet the same food safety regulations and expectations as restaurants – especially for food truck operators.

Operating a food truck presents some unique challenges - things like space considerations, cost, and hygiene.

If your restaurant has an outdoor patio there is nothing more enjoyable for your guests than dining al fresco.

Add an outdoor cooking station to the mix and your clientele can also enjoy watching your talented chefs prepare their meals.

But summer’s warm humid temperatures are perfect conditions for bacterial growth – making it the perfect breeding ground for foodborne illnesses. The Government of Canada estimates that there are 4 million cases of foodborne illness each year, but with a few simple safety tips your outdoor patio can be a safe, delicious place for your guests to dine and enjoy the beautiful Canadian summer and fall.

Allergies are coming back into the picture in a big way. In 2015, one of the largest surveys conducted on the subject revealed that one in 13 Canadians has a serious food allergy – 7.5% of children and adults. Conscientious restaurateurs, food service operators and chains already have some systems in place to help ensure that their allergic diners don’t accidentally eat something they shouldn’t.

The best way to handle allergens is with a holistic approach where everyone in your business is aware of allergens and how to handle them in food preparation and service.

Food safety is a paramount concern over the holidays for everyone. Nobody wants anyone to get sick at such a busy time of year. We’ve got tips for meal hosts, party throwers and restaurants to make sure that your guests go home jolly.

No matter how many food safety precautions you take at your establishment, you will inevitably get a complaint at some point that a customer ate something at your restaurant that made them sick. These complaints aren’t a hassle, but an opportunity to conduct a review of your food handling procedures and a way to prevent negative reviews of your restaurant, both online and off.