The Food Safety Guru

Be Clean. Be Consistent. Be Compliant. Be Safe

A Brand Is A Terrible Thing To Waste


Restaurant operators often ask me about best practices related to "check lists" and "audits" in their operation. There are a few basics to be aware of which I shared in an article published on the Food Quality and Safety website a couple of years ago. The information is still relevant. If you have additional questions or would like me to visit your location to provide best practices just contact me and we'll schedule a consultation. A brand really is a terrible thing to waste!

Basic Practices - related to food safety checks and balances

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