Over the last few years, there has been a trend of chefs moving away from larger catering services to small one or two-man operations. Going it alone for a chef does present its own challenges as any entrepreneur will tell you. There isn't any easy way to go about it.
Most cases of food poisoning are not intentional, and usually happen as a result of negligence. This means that the kitchen didn't even know that they were doing something wrong, that would have caused the food poisoning.
We have all heard about the dangers of frying oil in the kitchen and chefs have mostly been trained on identifying taste, smell and look of the oil. However, do we know why we need to change oil in the deep fryer?