Few entry-level positions demand the ability to tussle with stress, manage priorities, and communicate efficiently like the ones you would find at a restaurant. However, if you have the knowledge to back up your natural skills, you can go far in the food service industry.

According to the latest research about food waste, over 40% of the U.S. food supply is never consumed. The most common reasons for this food waste are that restaurants are not sure how to store food, what food can be refrigerated, and the best use of their food.

With summer just around the corner, people will be pulling out their grills. Cooked well, BBQ is tasty and perfect for any outdoor gathering, but there are still food safety risks that come with it—namely in regards to temperature abuse. Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F, also known as the temperature danger zone, doubling in number in as little as 20 minutes.

Seafood is becoming ever more popular among restaurantgoers. However, from a food safety viewpoint, it is one type of food that can put customers at risk, without proper food hygiene training. Over the past few weeks, there have been public health officials warning of increasing dangers from foodborne bacteria in raw and undercooked shellfish as summer approaches.