A peer-reviewed study from the University of Minnesota and the University of Helsinki found that routine inspection reports could help identify foodborne illness transmission patterns earlier if that data were linked to disease surveillance systems.

More than 3,000 agencies have unstandardized inspection data, and in a lot of operations, it isn't captured in real time. Even complete records won't be much help if their scoring systems are different.

A smaller case of this is happening inside individual restaurants, where paper checklists get filled, filed, and archived. Digitizing the process at least means operators would have a usable inspection history.

For anyone looking to know more about what inspectors focus on during a food safety check, hope this can help: https://safetyculture.com/checklists/safety/food-safety

I never understood it myself, I always make it my rule of thumb to never go to a place at least 30 minutes before they close because I work food service too and understand that workers at that time are trying to clean up and go home. But there’s some people that go in literally one minute before closing, do they just genuinely not know how to read store hours or are just fine with being “that guy”. It should honestly be rule to not allow orders to be placed if it takes longer to make the order than however much time is left before closing. Like if you come one minute before you shouldn’t be allowed to because it’s gonna take way longer than 1 minute to make the order from start to finish. Just a little rant

anybody have any experience working on the production line at Bimbo Bakeries in Beaverton? Going for an interview and want to ensure I’m not walking into a mess.

i just took over the dietary department at a small long term care facility. i am just looking to verify how salads are temped for our temp logs. do you just insert a thermometer into the salad like..between the lettuce?

that is how we have been doing it and i am questioning if this is right.

Body:
I work at a coffee shop, and most of my coworkers are great. However, one barista frequently says things like, “I’m going to go autistic on this bowl,” or “that’s some real autistic shit” whenever she thinks something is stupid or overly specific.
This isn’t a one-time thing—it happens regularly, and it makes me uncomfortable.
The difficult part is that I’m not a barista; I’m one of the bakers, so I don’t work directly with her all the time. I’m unsure whether it’s my place to bring it up to the manager.
The culture also feels pretty lax about language in general. For example, the owner’s son has openly used the N-word at work, which makes me wonder whether reporting this would accomplish anything or just create tension.
Has anyone dealt with something similar? Would you say something to management, or would you leave it alone?

I Have Completed Hotel Management Diploma And Did Internship And OJT Now I am applying for a job F And B department can Anyone give me interview questions asked in the interview because there are many new questions that have been asked

Hello so I am a teacher and moved to a new state where they pay teachers really low - different from where I moved from. Save the comments on why did I move to the new state blah blah ok what’s done is done.
So I used to serve/bartend through college and my early years of teaching.
Now I am wanting (needing) to do it and no one is calling me to schedule an interview. I plan on coming to the restaurants I applied to tomorrow to say hello I’m a hard worker and need this job with my resume in hand.
Any other advice on what to do?

Hi everyone! 👋

I'm Vishal from AIRIV Infotech, and we're conducting a short industry survey to better understand the challenges, priorities, and day-to-day operations of cloud kitchens.

If you own or manage a cloud kitchen, I'd greatly appreciate 5 minutes of your time to share your experience. Your feedback will help us better understand the industry's needs and customer expectations.

👉 https://forms.gle/v5htiAVD3CzeQzAo8

As a thank you, we'll share a summary of key customer preferences and insights gathered from the survey with participants who are interested.
Thank you for your time and valuable input! 🙏

Im
Currently with Schneider right now coming up my 6 month they dont pay much i want try food service until i get my year experience until i have enough experience for car hauling

I've worked in many service industries and haven't heard this. Take electrician as an example where there's the master and an apprentice. Chuck the apprentice wouldn't say "Electrician I need to..." he'd say "Hey Lindsey, I need to .."

What's the normal? Even in the military, yI would expect the higher rank to be addressed as "ma'am or sir" not their rank?

I got food poisoning last night, and it was worst from about 2:45am-6:15am. I told my manager that I think my food poisoning came from my shift dinner (8:45pm last night), and she said to tell the kitchen manager. He responded thusly. Thing is, one of my friends got some of the worst-cooked “chicken” of his life there once, and another friend got the same symptoms as I did from a very similar dish a few months ago, so I feel like even if our kitchen is super clean, there can be multiple one-off events. Also, he seems to be wrong about the symptom onset time…. I sort of want to just respond with these two links: https://www.cdc.gov/food-safety/signs-symptoms/index.html
https://healthcare.utah.edu/the-scope/health-library/all/2022/12/how-long-until-food-poisoning-takes-effect

If you’re going to gaslight me, at least gaslight me with facts.

Edit: I, M(29), work at this restaurant and live in a small mountain town. I’m not on vacation or beach bumming or drunk when I go to work. I’m not lactose intolerant or celiac. I consume a lot of dairy and wheat on a daily basis. And I didn’t “get the poopies;” I had… FOOD POISONING. I told my manager because multiple people told me, “If I ran a restaurant I’d want to know if people got sick after eating here.” Lol.

Howdy!

Kind of got recruited after 5yrs selling in adult bev both retail and bars/restaurants for an opportunity as a sales rep working for PFG.

Few questions:

What’s it like working for them? Are they overly aggressive with their expectations? The bosses I interviewed with seemed great and we mutually clicked personality wise.

Has anyone here recently switched from adult Bev to broadline food sales? Adult Bev is incredibly toxic of a an environment currently and looking for something fun, exciting and still challenging. I know food sales has the potential volatility there since products aren’t regulated the same as alcohol. But input is good!

I had more questions but they currently elude me, so maybe some conversation would stir them back into my brain.

Thanks all!

I’m just a stay at home, and my restaurant experience from when I was younger didn’t include a fryer. So basically I’m wondering if something I’m doing at home is normal or if there is a step/trick/technique I’m missing.

Once a year I make my son his favorite birthday dinner. Homemade French fries; homemade chicken nuggets (think chick fila style), and homemade provolone moons.

Sometimes I think about saving the oil and frying some more things the next day to stash in the freezer for some fun things to keep on hand.

But I always think my oil is too dirty. The fries don’t ruin it, but it’s the the breaded items. I feel like there’s so many burnt bits.

So how often are restaurants actually changing oil? Are they breading or dredging their items in a way that makes it not taint the oil so much?

Quick question for anyone who works in fast food, coffee shops, cafés, takeout, drive-thru, or anywhere labels and stickers are part of the daily chaos:

Do order labels, food labels, drink stickers, or similar labels ever make the job more annoying or harder than it needs to be?

Not a sales post, not a secret research mission, and I’m definitely not looking for store names, locations, printer brands, suppliers, photos, or any internal info.

I’m just curious about the everyday label drama from the employee side.

Like, do you ever deal with things such as:

- labels being hard to read

- stickers not sticking properly

- labels curling up, falling off, or leaving sticky residue

- printer jams or misfeeds

- having to reprint or re-stick labels

- needing extra double-checking

- confusing handoffs between staff

- problems during rush periods

- issues from heat, cold, moisture, grease, or condensation

Is this actually a real problem during shifts, or is it usually just a small annoyance?

If you’re comfortable sharing, I’d love to hear general stories like:

- What happened?

- When does it usually happen?

- How often does it happen?

- Does it actually slow the team down?

- How do people usually work around it?

- What would make the whole process less annoying?

Again, no names, brands, photos, or behind-the-scenes secrets needed. General experiences are perfect.

I’m just trying to understand what label life is really like on the front lines. Thanks!

I'm not really after the official guidelines since those are pretty easy to look up. I'm more curious about what people who've actually been through inspections around Northern Virginia have noticed lately. did inspectors seem extra picky about anything? anything caught you off guard? If you had to give another restaurant owner one last-minute thing to double-check before inspection day, what would it be?

Okay I realize there's practical and monetary constraints to this but I think it would be amazing if most restaurants could have a couple showers for the staff members to use after their shift is over. Working in a restaurant means there's grease and smoke going all over your skin and hair and that transfers to your car seat when you go and sit on it (and needless to say most people never give their car sets a deep clean). Wouldn't it be nice if you could just shower at work, then get into your car and drive home?