If you’ve ever noticed that the USDA and the FDA don’t quite agree on cooking temperatures or the exact boundaries of the “Temperature Danger Zone,” you aren’t imagining things. The apparent contradictions—such as the USDA telling home cooks to cook ground beef to 160°F, while the FDA Food Code tells restaurants 155°F—stem from a fundamental…
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Listen to the Podcast Short at: Apple Podcast | Spotify | YouTube Published on October 26, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program In an evolving culinary landscape, restaurants are increasingly identifying innovative avenues to engage with consumers beyond the confines of their traditional dining…
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