Garfield Park Conservatory Alliance is hosting it’s annual Bee Forum on Sunday, March 26 from 10am-4pm. This year’s theme is “The art of beekeeping, the science of bees”. We have 3 speakers who will provide more details about the theme with their presentations and panel discussion; Dr. Meghan Milbrath – coordinator of the Michigan Pollinator […]
Four times each year, the Chicago Dept of Public Health has a working group meeting with the food industry. All are welcome to attend– concerns specific to food safety and operating a food business in Chicago are discussed with Gerrin Butler, Director of Food Protection and Virginia Casteneda, Chief Sanitarian. The Commissioner, Dr Julie Morita, […]
It’s that time again– where curling up inside my warm house with a good book gets high on my list. Here’s a reading list of some of my favorite food books, and others I hope to tackle this winter: The Seasons on Henry’s Farm, by Terra Brockman. I love this book for so many […]
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.