Thanks to the fabulous gentlemen at House of Pretty, the new logansquarekitchen.com debuted this past week. This long overdue overhaul gives food professionals more resources at their fingertips– and phones! Our old site was not mobile-friendly, but this one is. Here are some of the other new benefits: Resources : quick links to food industry regulations, as […]
ALERT: this is way off topic for my little blog about my little food business in Chicago. But I have to get this out of my head.
Politically, I’m a solutionist. I know lots of our problems are very complicated, but guns don’t seem like a complicated problem to me. And I keep thinking, I can’t be smarter than anyone else…
What if a gun were like a car?
This law went into effect for restaurants two years ago; now it rolls out for all other food businesses. So this applies to any commissary, production facility, grocery, gourmet food shop–or any other non-restaurant.
Two big changes go into effect for restaurants in Illinois on July 1, 2014:
1) Food Safety Managers’ certification goes from a 2-day class to one; renewing students must take one day class and test every five years.
2) ALL Restaurant Food Handlers in a restaurant MUST complete Safe Food Handler training. This means anyone that handles food or food contact surfaces: dishwashers, waitresses, busboys, line cooks, prep cooks– anyone that is not a manager that handles food or food contact surfaces.