EEOC Files Disability Discrimination Lawsuit Against Fluent Servicing in Tampa
Background The U.S. Equal Employment Opportunity Commission (EEOC) has filed a federal lawsuit against Fluent Servicing, LLC, a Tampa-based…
New York’s New Allergen & Intolerance Law: What Restaurants Need to Know
As of May 21, 2025, New York restaurants, caterers, and food businesses are required to follow a new law that covers both food allergies…
HACCP Step 7: Recordkeeping – Building the Paper Trail of Food Safety
The final principle of HACCP is recordkeeping—documenting everything to prove your food is made safely. Records serve as evidence to…
HACCP Step 6: Verifying Your HACCP Plan – Ensuring It Works as Intended
A HACCP plan isn’t “set it and forget it.” Verification ensures the system is effective and being followed correctly. Verification…
HACCP Step 5: Corrective Actions – What to Do When Something Goes Wrong
Even with strong controls, deviations can happen. That’s where corrective actions come in. Corrective actions are pre-planned steps you’ll…
HACCP Step 4: Monitoring Critical Control Points – Keeping Food Safety on Track
Monitoring critical control points (CCPs) is about making sure food safety measures are working as intended. Monitoring involves regular…
HACCP Step 3: Setting Critical Limits – Drawing the Line Between Safe and Unsafe
Identifying CCPs is only half the battle. Next, you must set critical limits—the measurable values that separate safe from unsafe…
HACCP Step 2: Identifying Critical Control Points – Your Food Safety Checkpoints
Once hazards are identified, the next step is to find the Critical Control Points (CCPs)—the stages in your process where you can…
The First Step in HACCP – Conducting a Hazard Analysis
Food safety begins with understanding the risks. The first principle of HACCP—Hazard Analysis—lays the foundation for your entire food…