Hollie Keith on Linkedin
Hollie Keith
Hollie Keith is co-owner and marketing director of Respro Food Safety and Food Safety Nation. For more than a decade, she has provided food safety training materials and content to help restaurant operators and managers with their food safety programs.

Stories

The Best Reason to Take a Closer Look at Your Food Suppliers

The Best Reason to Take a Closer Look at Your Food Suppliers

Food suppliers are often not the first to be blamed when a foodborne illness outbreak happens. Unfortunately, in many of these cases, restaurants are typically the […]
Restaurant Walk In Cooler Food Safety Guide

Restaurant Walk In Cooler Food Safety Guide

One of the most important areas of the restaurant is the walk in cooler. It should be considered the heart of the kitchen since it’s the […]
Should Serving Undercooked Burgers Still Be a Thing?

Should Serving Undercooked Burgers Still Be a Thing?

Swedish authorities announced they will be reviewing the controls local restaurants have on undercooked beef used for burgers. Recent research showed that half of the restaurants […]
What Restaurant Employee Hygiene Means to Your Business

What Restaurant Employee Hygiene Means to Your Business

“Our server,” my daughter muttered, “looks dirty.” It was Sunday just before noon and we were at a popular downtown eatery in Salt Lake City for […]
10 Ways to Incorporate Restaurant Food Safety into Your QA Program

10 Ways to Incorporate Restaurant Food Safety into Your QA Program

Restaurant owners and managers sometimes focus more on quality assurance (QA) than food safety. Evidence of this is increasingly found in news stories about restaurants that […]
7 Ways to Take Control of Restaurant Food Safety in 2019

7 Ways to Take Control of Restaurant Food Safety in 2019

Are you prepared to take control of food safety in your restaurant? Forget about resolutions for the new year. Today is the perfect day to start […]
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 […]
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 […]
Use a HACCP Plan for Uncooked Menu Items

Use a HACCP Plan for Uncooked Menu Items

Implementing a HACCP plan in your restaurant can help you avoid outbreaks from uncooked menu items. In the last few years, there have been large outbreaks […]

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