News

If you’re in the foodservice industry, especially involved with food preparation, proper handwashing is very important. While office workers and those working in most all other industries can get by just remembering to sing Happy Birthday to themselves twice as they wash (the oft-cited way to measure the full 20 seconds required to effectively wash hands), for food service workers, s … read more

In September 2016, many people attending a catered lunch developed a gastrointestinal illness. Local health officials were called in to investigate and surveys were sent to all those attending to help determine how this happened. Here’s what was discovered: Approximately 50 people attended the lunch, 30 of whom (60 percent) became ill. They all reported diarrhea, abdominal p … read more

As a chef poured some pancake batter onto a griddle, his hand accidentally touched the side of the griddle. In less than a second, he hears an audible hiss—the sound of flesh, his own flesh in this case, being burned. It happened so fast, his brain had not even detected the accident. As soon as it did, he jumped back. However, by then, there was already a raised light area on … read more

DayMark introduces cloud-based, app-driven food prep and Grab & Go labeling platform DayMark Safety Systems’ new kitchen automation system is designed to transform the way restaurants, quick-service retailers and non-commercial kitchens safely prepare the food they serve consumers. Key to the platform is DayMark’s new Gateway, a proprietary digital distribution platform … read more

What is referred to as "time and temperature abuse" is a leading cause of food poisoning. Time abuse refers to the fact that at a certain point, bacteria will start to grow in cooked foods such as meats, fish, pork, and poultry that have been left out at room temperatures. In about two hours, these bacteria can make food unsafe, potentially causing food poisoning if a person consumes … read more

Some restaurant owners and managers may think that health code inspectors are just interested in finding code violations at the time they come to inspect a commercial kitchen. While they certainly will “write up” violations they find at the time of the inspection, what many are checking for now is what we can term “management control.” In other words, they are looking to see how the … read more

All throughout the year, consumers regularly toss leftover food in the freezer, planning to reheat and enjoy them later. But freezing leftovers may not always be safe. In fact, it can be hazardous, for both consumers and those in the foodservice industry serving hundreds if not thousands of people. To better understand the finer points, as he calls them, about freezing food, we … read more

Food safety is at the top of every restaurateurs mind. One of the first places to start to ensure the food served to guests meets all health and safety standards is the fridge—or more specifically the refrigerator and the freezer. Far too many people believe that once a food item has been packed away and stored in the freezer, it’s safe to use days or even weeks later. That may not a … read more

Most of us know that food labels are becoming more and more important to consumers. According to a survey published by the Food and Drug Administration in 2016, nearly 60 percent of U.S. adults in the country say they read food labels “always” or “most of the time” before making a food product selection. It’s a reflection of how many Americans are becoming much more concerned a … read more

After creating quality labeling solutions for food and beverage manufacturers for more than 35 years, DayMark has taken its commitment to safety to the next level. CMC Group, Inc./DayMark Safety Systems is now SQF (Safe Quality Food) Level 3 certified (Certificate No. 16114) as a manufacturer of printed labels and shrink sleeves for the food packaging industry. SQF Level 3 is a GFSI … read more