Food Safety Temperatures For QSR

[fa icon="calendar"] Sep 18, 2018 9:54:18 AM / by Franke

Quick Service Restaurants (QSR) are facing growing challenges with keeping their food safe from bacteria, and one of those challenges is food safe temperatures. Keeping food in the safe zone is vital to preventing the growth of dangerous bacteria that can cause your customers to become sick after consuming their meal. Keep your staff informed with the facts about food temperatures and continue to grow a culture of food safety in your business.

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How To Keep Your Super Bowl Party Food Safe

[fa icon="calendar"] Feb 2, 2018 10:21:16 AM / by Franke

 

This weekend is big in American sports, the 52nd Super Bowl. The Patriots and the Eagles will be facing off and people all over the United States (and abroad) will be tuning in to see which team comes out on top. With all this excitement comes Super Bowl parties and tables full of delicious burgers, side dishes and snacks. We wanted to take a moment to remind everyone about some important Food Safety practices that will help you keep your guests healthy throughout the Super Bowl.

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How Your Restaurant Can Stay Food Safe Through Cold and Flu Season

[fa icon="calendar"] Dec 13, 2017 11:20:09 AM / by Franke

It’s the holiday season, which means colds and the flu are on the rise again. You might not realize it, or just not think about it, but sneezes, coughs and dirty hands can lead to an outbreak. Follow these tips to protect your restaurant's customers and staff during the holidays.

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Bad Bugs: Listeria

[fa icon="calendar"] Sep 28, 2017 10:19:11 AM / by Franke

Listeria is one of the worst offenders when it comes to foodborne illness-causing bacteria. An estimated 1,600 people get sick from eating foods contaminated with listeria each year and around 260 of those illnesses result in death. Pregnant women are especially susceptible and are 10 times more likely than others to get an infection.

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How To NOT Invite Salmonella To Dinner

[fa icon="calendar"] Sep 22, 2017 1:32:27 PM / by Franke

Salmonella is linked to an estimated one million foodborne illnesses in the United States each year. It’s no wonder why: animals, including livestock, poultry, reptiles, amphibians, rodents and other mammals carry salmonella in their intestines. It can be spread through direct contact with animal feces or exposure through foods that have come into contact with infected animal feces. Surprisingly, salmonella can also contaminate fruits and vegetables through feces in the soil or water where they are grown.

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First Annual Better Ice Summit - SUCCESS!

[fa icon="calendar"] Sep 19, 2017 3:18:04 PM / by Franke

This week Franke hosted a group of around 20 of our distributors from across the country for our first ever Better Ice™ Summit. The goal of this event was to share insightful and purposeful content with our distributors so that they will be able to add value to conversations they have with their customers on food, water and ice safety. That is a huge reason why we decided to host the event during National Food Safety Month. Ice is food after all.

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When Legionella Strikes

[fa icon="calendar"] Sep 14, 2017 5:13:08 PM / by Franke

Legionella is a bacteria that is most often found in water such as lakes, streams and rivers. However, because it is a waterborne illness it often crops up in dangerous areas to humans. Areas that put us most at risk are showers/faucets, cooling towers, improperly cleaned hot tubs, fountains, hot water tanks, large plumbing systems, and even ice machines.

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Bad Bugs: E. coli

[fa icon="calendar"] Sep 8, 2017 3:28:06 PM / by Franke

Most E. coli are harmless, even good for the human intestines.  We know what you may be thinking, how can E. coli be harmless? E. coli plays an important part of a healthy human intestinal tract however, some strains can lead to serious illness. In fact, they are one of the most common types of bacteria found to cause foodborne illness and are responsible for 100,000 illnesses; 3,000 of which lead to hospitalizations and sadly, 90 of which lead to death - per year- in the U.S. alone.

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Creating A Food Safe Culture

[fa icon="calendar"] Sep 1, 2017 2:17:49 PM / by Franke

 

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It's Time To Move Ice Machines From Operations To Food Safety

[fa icon="calendar"] Aug 18, 2017 12:35:24 PM / by Franke

Historically, Operations or Facilities Management have been responsible for the care and performance of commercial foodservice ice machines. Mechanically, this makes perfect sense but, considering that ice is a recognized food product, many large chains are rethinking how they manage and care for Ice Equipment and moving the responsibility under the Food Safety Teams inside their organizations. Why?

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