Labor Day weekend marks the unofficial end of summer—a time for cookouts, festivals, and one last round of backyard barbecues before the long-awaited cooler weather arrives.
For kitchens, cafeterias, and caterers, this seasonal overlap means juggling two realities at once: keeping cold foods safe under high temperatures while also preparing hot, hearty dishes that define fall menus. Add-in offsite catering, bigger batch cooking, and supply chain shifts, and the need for proper food safety training is clear.
No matter the season, food safety is non-negotiable. Here’s how you can keep operations safe, smooth, and successful as summer winds down and fall begins.
Labor Day is a celebration of good food and hard work, but it also highlights the responsibility foodservice operators carry every day. By staying vigilant during this seasonal transition, your kitchen can keep customers safe and satisfied all year long.
At BradyPLUS, we’re here to help you succeed through every season. Connect with a food safety specialist today to prepare your team for the busy months ahead and beyond.