Restaurant ratings identify restaurants according to their quality, using various notations such as stars or other symbols, or numbers. Stars are a familiar and popular symbol, with ratings of one to four or five stars commonly used. Ratings appear in guidebooks as well as in the media, typically in newspapers, lifestyle magazines and webzines. Websites featuring consumer-written reviews and ratings are increasingly popular.In addition, there are ratings given by public health agencies rating the level of food safety practiced by an establishment. These ratings are given from a numerical scale, with 100 being a perfect score and points deducted for each violation, such as keeping food too hot or cold. From that, a letter grade is often assigned, from A through F.

safety tips for holding hot and cold foods.

Kurt Bjorkman provides detailed guidance, checklists, and examples of things to consider when opening a restaurant, specifically a hotel restaurant, from concept to marketing to food safety to training and so much more. Highly recommended reading for anyone in hotel F&B or other food and beverage service or management.

In the latest food safety incident to hit Japan, McDonald's Holdings Co (Japan) said Tuesday that four franchise restaurants sold outdated salads, yoghurt and shakes. The four outlets also slapped fake labels on day-old salads to sell them as fresh.

The spinach crisis led the produce industry to stiffen food safety standards. These standards are frequently abandoned when retailers and restaurants decide to promote "locally grown" product. Many chains are forgetting about food safety to buy cheaper product from often unknown and uncertified sources. More foodborne illness may be the result.

Growing your own organic vegetables offers a very a very comforting feeling because you know where the food came from. These days I can’t even look at vegetables and fruits without a discerning eye. Then there’s the issue with food safety at fast food restaurants. It’s getting pretty darn scary these days with - read more...