As a customer success advocate at Hubert, I often connect on K-12 industry trends with food service directors. When speaking with Jeanne Pierce, I immediately sensed her passion on creating allergen awareness in her food service program. As the food service director for Exeter Region Cooperative School District in New Hampshire, she is experienced in serving K-12 students with … [Read more...]
5 Steps to Food Allergen Awareness
Food allergen awareness is more and more important for food service operators. An estimated 15 million Americans report a food allergy. Consequently, this impacts their decisions about where to shop, dine or even go to school. Why Worry About Food Allergens? First, public schools and food service operators may be obligated to provide a safe environment. Food … [Read more...]
Checklist: Four Steps to Food Safety
September is Food Safety Month. It's a great time to pause and plan for safety challenges present within your business. Here at Hubert, we’re focusing this month on a Cycle of Safety for food service operators. As food cycles through your business, there are safety challenges all along the way. We want to help you be safe and compliant at every step. The cycle goes from food … [Read more...]
Five Must-Have Food Service Gloves
OSHA estimates that hand injuries cost the food service industry about $300 million per year in workers' compensation costs and lost work time. From receiving food to preparing and serving, safety and food service go hand in hand. That's why we created the Glove Buying Guide, to help you prevent cross-contamination, burns, cuts, and other injuries. There are five types of … [Read more...]
How to Maintain Safe Food Temperatures
The right holding equipment is essential for maintaining safe food temperatures in a busy kitchen. Holding equipment should be selected based on the volume and type of food, as well as service style. The goal is to minimize the time food is in the "danger zone." This ranges from 40 to 140 degrees Fahrenheit. Food that has not been cooked or cooled quickly enough can become … [Read more...]
