Protection folks are so busy trying to prevent imports from Cuba that they don’t have much time to devote to much else. Liquor has to go into your checked luggage, obviously, and you probably don’t want to list...

ties. The industry also has to deal liabilities created with the use of twist ties and plastic tab closures being a choke hazard.

standards and do not prevent toxins from leaching into food. This is why many dishware items from china are not diswasher, microwave, or oven safe. Also, many of these items are not safe to serve acidic or hot foods, like salad...

I feel your pain, yet understand the need to prevent fires. Yes, having an open flame under someone else’s deck is indeed dangerous. I really don’t see you winning a legal battle here. Does your condo have an outdoor...

every condition that may, (i) be a health hazard, (ii) adversely affect the sanitary operation of the premises, or (iii) adversely affect the wholesomeness of food therein;” But in the second link I listed, the Dine

temperature storage of potentially hazardous food, is just unacceptable these days. Serve Safe needs to be taught at home. ——

sticking up from a can. It was a freak accident that could have been avoided in many ways. You mentioned a couple, but using a side-opening can opener would have prevented it, too. For anybody who finds that using a side-opener is...

had no problems. I also have had no problems with the dough being so loose that it collapses too easily. I would hazard the guess that a lot of the problems have to do with the inaccuracies of measuring flour by volume instead of...

which prevents pots from burning up, & #2 They could tell employees to get their own pods. My husband’s ofc. has some other Italian brand machine, that has metal coffee pods in a variety of seemingly cool flavors. As...

to flip the chicken, so we don’t do the 500F then 450F. for 3.5 lbs. we do 450F for 55 min., no flipping, then allow the chicken to rest. it’s perfect and the skin is a beautiful golden brown. in addition to being...

And I didn’t even make brisket or latkes this holiday for my family. I was too busy cooking for everyone else! The hazards of being a chef sometimes.

Yes, one of the hazards of cooking without recipes ... I once set out to recreate the borracho beans a local Tex-Mex chain makes, and that first attempt was better than theirs. I haven’t really been able to make them that...

, and then taken out and processed again, and then brought up to temp. All this time taken to get your food to the source of heat to get up to 140°F (60°C) should also be considered. Here is a link for HACCP (Hazard Analysis and...

Many restaurant people do but don’t forget that you take that truly ugly .1% with the remaining 99.9%; there’s no metered gate at the front preventing them from coming into your establishment. They (general use) are...

, but that is usually a dead end. Getting sick from bad food, pore hygiene, etc. in not fun. And a little prevention can make a big difference. I’ve been in the business for over 20 years, and my attitude is if you’re...