News and Notes

How one New England grocery chain is combatting food waste


Posted: 02/10/2023
As members of the food and beverage industry, food waste is always a big concern – and not just because our food costs go through the roof when we have to compost or throw it away. It also important to remember our role in they physical results of this if we’re not composting. Landfills are filling up quickly, and....
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Pathogens: how to keep them out of the kitchen


Posted: 01/24/2023
Let's talk about pathogens -- the biological contamination that we need to keep out of the kitchen. When you join one of our classes, pathogens are one of the first things we talk about. We go over the four pathogens that can contaminate food and cause foodborne illness: Bacteria Viruses Parasites Fungi Not only do we go over....
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2022 FDA Food Code


Posted: 01/06/2023
The 2022 Food Code was released at the end of December 2022, and with it come a number of changes to the previous iteration (2017 Food Code). These changes are the current recommendation as of January 2023, but any changes to the ServSafe® curriculum and exam have yet to be announced. Major updates have a lot to do with terminology....
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The Big 8 Food Allergens


Posted: 12/22/2022
Food Allergens are a constant in professional kitchens, and as we navigate the busy holiday season, make sure that you and your staff are up to date of the FDA Big 8 Allergens as well as any local regulations that may be in place in your area. When it comes to food allergies, first and foremost our goal is to....
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Featured Recipe: Rugelach


Posted: 12/16/2022
This is an ultimate feel-good cookie, great at anytime of the year. Melt in your mouth delicious and an inifinite number of filling possibilities...what more could you ask for? This is a personal favorite from our instructor Rachel. Ingredients 4 cups all purpose flour 1 pound cream cheese 1 pound cold butter heavy pinch of salt fillings vary (see....
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Third Party Delivery Services and Food Safety


Posted: 12/14/2022
Ordering food for third party delivery is a continually growing part of the modern food industry. Utilization of Uber Eats, DoorDash, GrubHub, private delivery services, not to mention the massive rise of ghost kitchens solely for food delivery, there are infinite options available for our customers. While we are all making sure food is kept safe in our kitchens by....
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Featured Recipe: Black Tea Punch


Posted: 12/02/2022
Black Tea Punch This recipe comes from our instructor Rachel, and it’s perfect for those big gatherings that many of us have this time of year! The original recipe makes “50 punch cup servings,” but it’s so delicious that it does not last long. Black Tea Punch is non-alcoholic, and super refreshing as is…but if....
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Featured Recipe: Roasted Brussel Sprouts and Butternut Squash


Posted: 11/29/2022
We have another delicious dish from Jerry -- this time, a side dish that everyone can enjoy! (If you're vegan, vegetarian, or don't eat pork, you can easily omit the bacon). Roasted Brussel Sprouts and Butternut Squash with Bacon & Pine Nuts 2 pounds Brussels sprouts, trimmed Extra-virgin olive oil Kosher salt Pinch of red pepper flakes 1/3....
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Featured Recipe: Nantucket Pie


Posted: 11/21/2022
This comes from our instructor Marie: a sweet dessert to help you use up some of those cranberries you may have left from Thanksgiving, and it’s also “easy and delicious!”   Ingredients Topping ·      2 cups of halved fresh cranberries ·      ½ cup chopped walnuts....
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Traceability under the Food Safety Modernization Act


Posted: 11/18/2022
On Tuesday November 15th, the Food and Drug Administration (FDA) announced the “additional traceability recordkeeping requirements” that had been finalized “for those that manufacture, process, pack, or hold certain foods, including fresh leafy greens, nut butter, fresh-cut fruits and vegetables, and ready-to-eat deli salads.” By working with entities that produce, harvest, store, and ship the above items....
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