StateFoodSafety Resources

Managing a restaurant kitchen is so much more than overseeing the staff and placing food orders. All of the equipment, systems, and services in a commercial kitchen require routine maintenance. Not only does this include daily cleaning your cooking appliances and work surfaces, it may also mean scheduling a professional deep clean of ventilation hoods […]

Germs have been around since the dawn of time — but only in the past few hundred years has humankind begun to be aware of them. In the 1800s, doctors wouldn’t wash their hands between performing autopsies and life-saving surgeries. They didn’t understand the microscopic world that is invisible to the naked eye. Today, we […]

Tex-Mex food is everywhere — although if you’re like me, you may not recognize it by name. When I was growing up, I simply thought of Tex-Mex as “Americanized” Mexican food. What is “Tex Mex”? The name “Tex Mex,” or Tex-Mex, is a combination of two words: Texan and Mexican. As the name suggests, Tex-Mex […]

What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points. A HACCP plan is developed by a food establishment manager and implemented by food workers to control for potential hazards in food. By using a HACCP plan, you can help your customers avoid dangerous food hazards and fully enjoy their meals. To learn […]

Every region of the world is known for its specific brand of cuisine or cooking specialty and the United States is no exception, being known for its flavorful barbecue. Within the United States every region has its own distinct brand of barbecue, and nowhere is this more true than in Texas. While many states may […]