Video Introductions to Wekiva Culinary
30. Safe Facilities: The Water Has to Stay Clean
The Hose Nobody Thought About It's 4 AM and the overnight cleaning crew is finishing up. Floors are scrubbed, mats are up, and mops are hanging in the utility room. Then, when they are getting…
29. Before Anybody Cooks: Building a Safe Operation
Before Anybody Cooks A new restaurant is scheduled to hold its grand opening celebration Saturday morning, just 18 hours from now. The dining room is set, the refrigerators are loaded, and somebody has already hung…
25. Food Safety Systems: the Foundations Beneath the Rules
Imagine a sixteen-year-old who just got his driver's license. He's not a maniac — he's a pretty good kid. He passed driver's ed. He knows what a stop sign means, knows the speed limit, knows…
28. HACCP on the Line: One Food, Seven Decisions
Before you learned to drive a car, somebody handed you a little book and made you learn the rules of the road. Stop at the red light. Stay on your side of the road. Yield…
26. Food Safety: Telling Isn’t Training
You've got a new dishwasher. Let's call him Luis. It's only his third shift, but you're already glad he's on board: he works hard, pays attention, and hasn't once acted like any job is beneath…
27. HACCP: Find the Point That Matters
Estimated reading time: ~18 minutes Why Should I Care? In 1959, NASA scientists and engineers began working with Pillsbury and U.S. Army food researchers on a problem nobody had ever really faced before: how do…
24. Serving Food Safely: The Last Few Feet
The Last Few Feet The chicken was cooked to the right temperature. The sauce was cooled correctly. The vegetables were reheated safely. Everything was held at the right temperature, and the kitchen did exactly what…
6. Management in Action: Food Defense and Outbreak Response
Everything you've learned so far assumes contamination is an accident — a mistake, a missed step, bad luck. This post covers two different things: what happens when someone contaminates food on purpose, and what a…
2. What Foodborne Illness Is — and the 6 Conditions Bacteria Need to Grow
Before we go further — a friendly warning, not a threat. This page is loaded with foundational ideas: definitions, mechanisms, vocabulary you're going to lean on for the rest of your food safety journey. It's…
3. The Big 6 Pathogens
Why this page exists You're going to spend your whole career being told to cook chicken to 165°F, wash your hands for 20 seconds, and send sick coworkers home. This page is going to tell…