Food Safety

  • Why restaurants should consider ISSA’s GBAC STAR accreditation

    October 14, 2020
    Communicating cleanliness to patrons has never been more important than in this global pandemic. By Tom Nightingale It sounds strange to say it during an ongoing pandemic, but we’re arguably already living in a cleaner world. COVID-19 has brought a renewed focus on cleaning, disinfecting, and infection control and one quantifiable way to show that is through ...
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  • Ontario implementing additional public health measures in restaurants

    October 2, 2020
    Ontario is setting an indoor capacity limit at restaurants, bars and other food and drink establishments to the number of patrons who can maintain a physical distance of at least two metres from every other patron, to a maximum of 100 patrons.
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  • Learning the lessons of COVID-19 food service operations

    September 25, 2020
    Canadian food service operations have faced numerous challenges during the COVID-19 pandemic. Consulting firm fsSTRATEGY outlines some takeaways.
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  • Practising sustainable food service beyond COVID-19

    September 23, 2020
    In the 2020 climate of COVID-19, some sustainable food service practices, while in some cases long-established, are not practical.
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  • Cuisine, COVID-19, and caring for vulnerable communities

    June 26, 2020
    How COVID-19 has been especially hard on vulnerable communities, according to Chef Divakar Raju of Delmanor retirement living.
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  • Hide and Seek: Identifying the top 5 pest hiding spots in restaurants

    April 20, 2020
    By Alice Sinia, PhD As spring approaches, that means active pest season is right around the corner too. Before it gets here, you want to be sure that your pest management program is as effective as possible. Even with the best of programs focused on proactive, preventive maintenance, sanitation and ongoing monitoring, there are still several ...
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  • Serving food safely during COVID-19

    April 6, 2020
    Republished with permission from Nutrition for Non-Nutritionists, www.n4nn.ca. Since COVID19 arrived, you already know about the importance of hand washing. This is a great first step in handling food safely. Remember to use the WHO method to wash your hands every time before touching food or setting the table. When it comes to serving food safely, there are some ...
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  • Restaurant delivery and COVID-19: How to carry out food-safety measures along with meals

    April 2, 2020
    By Alice Sinia, PhD, Quality Assurance Manager – Regulatory/Lab Services, Orkin Canada In these unprecedented times surrounding the outbreak and rapid spread of COVID-19 on a global scale, personal and communal safety remain at the top of everyone’s concerns. With constant news updates and social media at play, there is a large amount of information spreading ...
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  • COVID-19 Portal

    March 17, 2020
    MediaEdge Communications is a leader in providing print and digital media products for foodservice professionals, such as Canadian Restaurant & Foodservice News magazine, our weekly Restobiz Bytes E-Newsletter, our website Restobiz.ca, the @RestobizCRFN social channels, and our annual Canadian Restaurant & Bar Show. We are monitoring the ongoing COVID-19 public-health situation very closely, and deeply ...
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  • The proactive restaurant owner’s guide to coronavirus

    March 4, 2020
    The increasing spread of coronavirus continues to make headlines around the world, and business owners and operators across all industries are paying attention. It’s imperative for professionals in the restaurant and foodservice industry to do the same. As of this week, there are more than 94,000 confirmed cases around the world. There are currently just over ...
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  • A sanitation schedule to scrub out pests

    March 2, 2020
    By Alice Sinia, PhD Customers expect a sanitary and pleasant dining experience each and every time they visit your restaurant – and that includes trusting that pests will not interfere with their meal or make them sick. Certainly, any pest caught loitering in or around a restaurant can cause damage to one’s hard-earned reputation and can ...
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  • Big Little Problems: How to manage warm weather pests

    August 15, 2019
    By Alice Sinia Just as people go outside to enjoy the warm weather during summer months, pests venture away from their hiding places in search of food and shelter, and restaurants offer pests plenty of resources to help them survive. With the season’s balmy weather, be sure to shield your space from pests by strengthening your ...
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  • Avoiding the top five front-of-house cleaning mistakes

    April 23, 2019
    By David E. Smith, ESP A clean and inviting environment is essential to a great restaurant experience, which is what brings customers back for repeat visits. But if front-of-house cleaning is so important to business success, why is it often done by staff with no training on how to do it properly? The answer is simple: too ...
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  • Unwanted Guests: How to keep pests out in the cold

    January 28, 2019
    By Alice Sinia, PhD When it comes to the right recipe for pest protection in your restaurant, so much depends on your staff’s knowledge of the pesky critters. For the most effective pest management program, your employees need to understand their role, including how they can be vigilant and observant. The best pest management comes down ...
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  • Catfished: Mislabelled seafood is the new normal

    October 15, 2018
    By Gregory Furgala How sure are you that what you bought is what you paid for? Organic labels have found themselves on non-organic produce, wood pulp has been found in Parmigiano and saffron is occasionally cut with corn silk and cotton thread. Food fraud isn’t a new phenomenon. The Roman Empire established an entire bureaucracy to ...
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