Infinite Restaurants Podcast: Recent Episodes
Andy Cook
The restaurant industry thrives when it's attuned to the employees, patrons, and communities it serves. What happens when our collective paradigm experiences the massive and sudden influence of the Covid-19 pandemic? Infinite Restaurants explores the industry of today, contrasts and contextualizes the industry of yesterday, and forecasts what the industry of tomorrow could be -from the perspective of diversity and resilience that permeates restaurants.
WA State DOL's Susan Shelton speaks with Harbor Foodservice's Restaurant Consultant, Andy Cook about the 2022 changes to the Food Code. This episode explores what symptoms need to be reported by employees to employers, why these are important, and what to do with the information.
LINK for more details from WA's Department of Health
Susan Shelton continues speaking with Andy Cook about WA's changes in the Food Code as they wrap up a few miscellaneous code changes around undercooking fresh fish, new rules and circumstances that allows pets in certain dining areas, new temperature rules for hamburger, sausage, & scrambled eggs, refilling customer provided multi-use containers, and additional date marking for mollusks and shellfish.
LINK for more details from WA's Department of Health
Harbor Foodservice's Restaurant Consultant, Andy Cook speaks with WA State DOL's Susan Shelton about the 2022 changes to the Food Code. This episode contextualizes rules surrounding the proper cleaning of Vomit & Diarrhea, the acceptable cleaning products, what goes into "The Kit" and what to consider before assembling it.
WA DOH provided worksheet for yourVomit and Diarrhea Clean-up Plan (Word)LINK for more details from WA's Department of Health
Harbor Foodservice's Restaurant Consultant, Andy Cook speaks with WA State DOL's Susan Shelton about the 2022 changes to the Food Code in plain, direct language . This episode's focus is on the new rules on Date Marking, an update to the previously known "Potentially Hazardous Foods" is now being referred to as "Time/Temperature Control for Safety" or TCS.
LINK to DOH provided worksheet and specific details surrounding new Date Marking rules Date Marking (Word)LINK for more details from WA's Department of Health
Harbor Foodservice's Restaurant Consultant, Andy Cook speaks with WA State DOL's Susan Shelton about the 2022 changes to the Food Code. This episode's focus is on having a "Certified Food Protection Manager" what it means, how to obtain certification, the role of such a person, and how integral to a restaurant's day-to-day this person (people) needs to be.
LINK for more specific info on Certified Food Protection Manager with list of approved providers
LINK for more details from WA's Department of Health