Hoosier Hospitality Consulting, LLC

08/13/2026

🚨 RECALL ALERT: Fresh Jalapeños & Jalapeño Products 🚨

Taylor Farms has issued a voluntary recall on products made with fresh jalapeños (salsas, guacamole, dips, wraps) due to potential Salmonella contamination linked to a multi-state outbreak.

📍 Sold at: Target, Walmart, Trader Joe’s, Kroger, Whole Foods, Hannaford, and Stop & Shop across 27 states.

🗓️ Best-If-Used-By Dates: Up to and including August 16, 2026.

What to do:
1️⃣ Check your fridge for pre-made salsas, guacamole, spicy dips, or fresh jalapeños.
2️⃣ Do NOT eat them—throw them out or return them for a refund.
3️⃣ Wash any surfaces or drawers that touched the product with warm, soapy water.

08/03/2026

Ready to keep your school community safe, healthy, and nourished this year? 🍎🥦

Back-to-school training is in full swing, and child nutrition teams are front and center!

From mastering food safety protocols to navigating complex student food allergies, your cafeteria staff plays a vital role in keeping schools running smoothly every single day.

💡 Maximize Your Schedule: Don't let valuable training time slip away. Upcoming e-learning days are the ideal time to gather your food service team for specialized, high-impact training—without interrupting meal service or daily kitchen prep!

We offer targeted training on:

⚠️ Allergen Awareness & Cross-Contact Prevention

🧼 Food Safety & Sanitation Best Practices

📋 Customer Service - Kids are Customers Too

✨ Slots are filling up quickly! Lock in your school’s date today and make your next e-learning day count for your food service crew.

07/27/2026

🚨 EGG RECALL ALERT: Over 19M eggs (Kroger, Simple Truth, Brookshire's, Sunups & more) sold in TX, OK, LA, AR, NM, and MS have been recalled for potential Salmonella risk.

Check your fridge:

🗓 Best-By Dates: July 20 – Aug 17
🏷 Plant Codes: P-1950 or 0840962
🔢 Julian Dates: 157 to 184

If you have them, throw them out or return for a refund!

07/23/2026

🔍 Outbreak Update: What the FDA's "False Positive" Test Means for the Cyclospora Recall ~

If you've been following the recent Cyclospora news, you might have seen that the FDA retracted an initial positive test result on a Taylor Farms lettuce sample, calling it a false positive.

While that sounds like clear-cut news, it doesn't mean the lettuce is officially cleared. Here is what you need to know about where things stand:

1️⃣ Why the test was retracted: Unlike bacteria like E. coli or Salmonella, parasites like Cyclospora cannot be easily cultured in a lab. Because tests look for tiny fragments of DNA, complex rapid screening can occasionally trigger a false positive.
2️⃣ Why the recall is still in place: Epidemiological evidence (interviewing sick patients about what they ate) and supply-chain tracing still strongly converge on shredded iceberg lettuce from central Mexico as a major driver of cases. Health agencies note that "absence of a positive lab test isn't proof of absence of the parasite".
3️⃣ What Taylor Farms is doing: Taylor Farms de Mexico maintains a voluntary recall across 27 states for iceberg lettuce sourced from that region out of an abundance of caution.

💡 What should you do?

* Check your fridge: Pay attention to recalled bagged lettuce or salad kits (including Marketside-brand iceberg products).
* Ask at restaurants: If you're dining out in affected areas, ask where their iceberg lettuce is sourced.
* Practice produce safety: Rinse fresh veggies thoroughly under running water, or cook them to 158°F (70°C) to kill parasites.

07/13/2026

⚠️ Public health officials are investigating a major multi-state outbreak of Cyclospora, a parasite linked to contaminated fresh produce that causes severe stomach illness and prolonged watery diarrhea.

Over 30 states have reported cases, with a massive spike in the Midwest (especially Michigan and Ohio). Because the exact food source hasn't been identified yet, health officials recommend:

1️⃣ Buying whole heads of lettuce instead of pre-washed bagged salad kits.
2️⃣ Thoroughly washing all raw fruits, herbs, and veggies under running water.
3️⃣ Cooking produce when possible to kill the parasite.

If you've been dealing with persistent GI issues, see a doctor and ask specifically about a Cyclospora test. Stay safe! 🥦🍅

07/09/2026

It's wedding season! Planning a DIY wedding? 💍 Catering costs add up fast, but if you’re taking on the food yourself, there’s one thing you absolutely can’t skip: food safety!

The USDA has a quick cheat sheet to keep your guests happy and healthy on the big day:

🧼 SEPARATE: Keep your raw meat, seafood, and eggs away from ready-to-eat produce.
🌡️ COOK: Bring all meat and poultry to the proper internal temperatures.
🚗 TRANSPORT: Keep cold food at or below 40°F, and insulate hot food to stay at or above 140°F.
🔥 RE-HEAT: If you cooked ahead, reheat everything to at least 165°F (and bring sauces or gravies to a full boil!).

Don't let foodborne illness crash your reception.

06/23/2026

Nerves? Gone. Exam? Passed! 🎉 Check out what one of our amazing students had to say about their experience with Don 👇

We know how stressful prepping for big exams can be, but having the right instructor makes all the difference. Don has a knack for turning complex topics into simple, relatable concepts—and keeping things light along the way!

06/18/2026

🍽️ We have exactly TWO consulting slots opening up for food & hospitality owners.

In the food industry, a crowded kitchen leads to chaos. The same goes for consulting. We purposely cap the number of clients we work with because we refuse to run an "assembly line" agency.

Why? Because we refuse to stretch ourselves thin. If we take on too many clients at once, our attention gets divided, and your bottom line suffers. We keep our roster small so we can give your business the hyper-focused, deep-dive strategy it actually needs to thrive.

We don't do cookie-cutter templates. We roll up our sleeves to look at your food costs, your labor bottlenecks, and your local market. To give that level of deep-dive support, we can only take on two new partners right now to add to the clients we are already working with.

Are you ready to finally get started on that massive business goal you've been putting off? Stop letting the daily chaos delay your growth. Give us a call or contact us via our website to claim your spot!

Improve your business with Hoosier Hospitality Consulting. We help small businesses and hospitality owners find success and enjoy life.

06/12/2026

📢 Upcoming ServSafe® Classes! 📢Looking to get certified or renew your credentials? HHC has you covered with convenient locations across Indiana (and a few nearby favorites!).
Our sessions feature small, focused groups (capped at 20 people or less) and include easy booking with free rescheduling if your plans change. Plus, we ship books in advance so you can prepare ahead!

⏰ All classes start at 8:00 a.m. local time, with exams beginning at 4:30 p.m. Pre-registration is required; no walk-ins accepted. 🗓️

Remaining Schedule Through June 2026:

June 15 (Mon) – South Bend
June 23 (Tue) – Hammond
June 29 (Mon) – Wabash
June 30 (Tue) – Champaign, IL

❌ SOLD OUT SESSIONS: *
June 17 – Shipshewana
June 25 – Noblesville

💻 Secure Your Spot Today!
Don't wait until these fill up too!

👉 Sign up online: hoosierhospitalityconsulting.com 📞 Or call/email Erin: 317-447-4761 [email protected]

06/03/2026

Happy ! 🍳

Whether you like them scrambled, poached, or fried, eggs are an absolute kitchen staple. But while we're celebrating the ultimate breakfast champion today, let’s talk about a kitchen debate: to refrigerate or not to refrigerate?

The answer actually depends entirely on whether your eggs have been washed!

Fresh from the coop (Unwashed): Freshly laid eggs have a natural protective coating called a "bloom" or "cuticle." This layer seals the pores of the shell and keeps bacteria out. Because of this, farm-fresh, unwashed eggs can safely sit on your counter at room temperature for a couple of weeks.

Store-bought (Washed): Commercial eggs in the US are washed to clean them before sale. This process accidentally strips away that natural bloom, making the shell porous again. Once they are washed, they must be refrigerated (at or below 40°F) to prevent bacteria like Salmonella from getting inside.

💡 Quick rule of thumb: Once an egg goes into the fridge, keep it there! Cold eggs left out at room temperature will sweat, creating condensation that can easily pull bacteria through a washed shell.