An extended power outage is an emergency the Food Code names. What the rules require, how long cold and hot food can be held, when a restaurant has to close, and what must be in writing before the storm.
Daniel Follett ·
The 2026 Cyclospora outbreak linked to recalled iceberg lettuce: what was recalled, current CDC figures, symptoms to watch for, and exactly what to do at home.
FenixFoodSafety Team ·
Whether a lunch forgotten in a parked car is still safe depends on how warm it got and for how long. The CDC's two-hour and one-hour rules, USDA packing advice, and when to let it go.
Daniel Follett ·
Best By, Sell By, and Use By are mostly about quality, not safety — with one big exception. What U.S. date labels really mean and how to decide what stays.
Daniel Follett · August 14, 2026
Tropical food safety is an immediate top consideration due to Hawaii’s unique tropical environment. It presents both opportunities and challenges for food safety. The islands’ warm, humid climate, diverse marine ecosystem, and agricultural landscape require specialized knowledge and prac
FenixFoodSafety Team · December 5, 2025
Utah’s vibrant gardening and U-pick scenes offer fresh, delicious produce during the harvest season, which peaks from late spring through fall. Whether you’re picking apples in a U-pick orchard or harvesting zucchini from your backyard garden, food safety is key to enjoying the fruits (and vegetable
FenixFoodSafety Team · November 20, 2025
Texas BBQ food safety is critical. Texas BBQ is more than just a cooking method—it’s a cultural institution that brings families and communities together around smoky, flavorful meats. However, the low-and-slow cooking methods that make Texas BBQ legendary also present unique food safety chall
FenixFoodSafety Team · October 23, 2025
Hawaii’s resort industry serves millions of visitors annually in a challenging tropical environment that demands heightened food safety protocols. The combination of warm, humid conditions, diverse food sources, and high-volume operations creates unique risks that resort operators must address
FenixFoodSafety Team · September 15, 2025
In the context of food safety, the American National Standards Institute (ANSI) and its ANSI National Accreditation Board (ANAB) accredit both certificates and certification. These are NOT the same and care should be taken not to confuse these two, or use terms interchangeably. These distinctions ar
FenixFoodSafety Team · August 10, 2025
How Food Handler Training Can Help Protect Restaurant Patrons When you dine at a restaurant, you trust that the food on your plate is safe to eat. But behind every delicious meal is a team of food handlers whose knowledge and skills play a critical role in keeping you safe. Food handler training is
FenixFoodSafety Team · June 13, 2025
Who needs a food handler card, who needs food manager certification, and whether a certified manager needs both, with the Texas and California rules.
FenixFoodSafety Team · May 21, 2025
New Mexico faces a complex landscape of food safety challenges that require coordinated efforts from state agencies, federal programs, and local communities. From recent deadly outbreaks to ongoing regulatory initiatives, the state’s food safety concerns reflect both national trends and unique
FenixFoodSafety Team · April 30, 2025
Every year, millions of Americans enjoy a diverse and abundant food supply, but beneath the surface lies a persistent public health challenge: foodborne illness. Often referred to as food poisoning, these illnesses strike with alarming frequency, causing significant health and economic impacts. Usin
FenixFoodSafety Team · April 11, 2025
Food safety is no laughing matter—except when it is! Whether you’re a kitchen newbie or a seasoned chef, we could all use a chuckle to lighten the mood while keeping our meals safe and delicious. Here’s a collection of food safety jokes that blend humor with a dash of wisdom. Enjoy, and don’t
FenixFoodSafety Team · April 7, 2025
Accurate temperature readings are critical in a restaurant setting to ensure food safety and compliance with health regulations. Whether you’re cooking, storing, or serving food, a properly calibrated thermometer can make all the difference. In this article, we’ll walk through the steps to cal
FenixFoodSafety Team · March 18, 2025
In 2014, a shocking incident at Dickey’s Barbecue Pit in South Jordan, Utah, made national headlines when a woman, Jan Harding, unknowingly consumed iced tea contaminated with a highly toxic industrial cleaning chemical. This tragic accident highlighted the critical importance of proper food safety
FenixFoodSafety Team · March 11, 2025
Starting a cottage food operation is an exciting venture that allows entrepreneurs to turn their culinary passions into profitable businesses from the comfort of their own kitchens. However, with this opportunity comes the critical responsibility of ensuring food safety. Whether you’re baking
FenixFoodSafety Team · March 3, 2025
Introduction In 2011, the United States faced one of its most severe foodborne illness outbreaks in recent decades, traced back to contaminated cantaloupes from Jensen Farms in Colorado. This case study examines the outbreak’s causes, the response from public health authorities, and the key ta
FenixFoodSafety Team · February 17, 2025
Keeping Customers with Allergies Safe in Restaurants For individuals with food allergies, dining out can feel like navigating a minefield. A single misstep could lead to discomfort, illness, or even a life-threatening reaction. As food employees—whether servers, chefs, or managers—you play a critica
FenixFoodSafety Team · November 11, 2024
Summer brings warm weather and the joy of dining on outdoor patios, whether at restaurants or at home gatherings. However, the heat, humidity, and outdoor environment pose unique food safety challenges. Improper handling, storage, or preparation of food can lead to foodborne illnesses, which are par
FenixFoodSafety Team · October 20, 2024