Restaurants

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Dennis Keith
With more than 25 years in the restaurant industry, Dennis is passionate about helping restaurant professionals improve their businesses, whether it be for food safety, training, sustainability, sourcing new technologies for restaurants or connecting service providers with restaurant operators. You can learn more about Dennis by connecting with him on LinkedIn and Twitter (@fsnfoodsafety and @resprofsp).

Stories

Temperature Abuse: Tales from the Dirty Kitchen

Temperature Abuse: Tales from the Dirty Kitchen

Temperature abuse is one of the most common problems in restaurant food safety. A recent outbreak at Chipotle has brought this issue to attention. This happens […]
Restaurant Kitchen Design and Food Safety

Restaurant Kitchen Design and Food Safety

When designing a restaurant kitchen, it’s nice to have an attractive environment, but it’s far more important that the space is safe for employees and guests. […]
Hand Washing Techniques for Restaurant Food Handlers

Hand Washing Techniques for Restaurant Food Handlers

Hand washing is an important practice for everyone, especially after visiting the store, shaking hands with people, touching hair, etc. This is especially true with restaurant […]
Temperature Data Log Options Pros and Cons

Temperature Data Log Options Pros and Cons

A temperature data log is very important for a restaurant. Policies and procedures should be in place ensuring that employees are logging food temperatures multiple times […]
Is Your Food Coming from Certified Bulk Food Suppliers and Bulk Food Distributors?

Is Your Food Coming from Certified Bulk Food Suppliers and Bulk Food Distributors?

If your restaurant uses bulk food suppliers and bulk food distributors, you should require them to be certified to ensure a safe supply chain for your […]
Restaurant Crisis Management: Are You Prepared for an Imminent Health Hazard?

Restaurant Crisis Management: Are You Prepared for an Imminent Health Hazard?

Restaurant crisis management is a critical strategy to have in place in the event that a crisis threatens your restaurant, staff and customers. Many restaurant owners […]

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