How To Keep Your Super Bowl Party Food Safe

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


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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

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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

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First Annual Better Ice Summit - SUCCESS!

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

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When Legionella Strikes

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

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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

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The BEST Way to Protect Your Restaurant's Ice

[fa icon="calendar"] Jul 25, 2017 3:31:05 PM / by Franke

Foodborne illness incidents occur every single day. In recent news (here and here), unsanitary operational practices in restaurants have lead to global awareness. Specifically related to ice. So let’s talk about how bacteria and viruses get into our ice and how we can best keep ice clean and safe for customers.

First, let’s address a common question. Isn’t ice cold enough to kill bacteria and viruses?  Short answer, no! Once the ice is made it falls into a large bin for holding until it is used. The temperature in that bin remains around 35 to 40 degrees fahrenheit, and is NOT cold enough to kill off harmful pathogens. In fact, the ice bin is a dark, damp place that is perfect for mold, algae and biofilm to thrive - which bacteria LOVE to consume. So how exactly can you protect your customers, your brand and your integrity regarding this food product? It’s simple.

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