Food allergy and gluten-free training is an important component of any foodservice operation.
Many food safety hazards present themselves in the retail environment.
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
An overview of Golden State Foods QA program is discussed.
Seven standards should be used as reference resources when conducting a plan review or providing input on new construction or remodeling of an existing food plant.
Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.
Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.
A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.
Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.
The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.
The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.
Retail and foodservice companies are taking greater care in selecting business partners that will be proactive partners in food safety.
Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
A paradigm shift in stakeholder communication and partnering is creating a food safety culture that should have a positive impact on reducing risk factors for food contamination events.
Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.
Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.
Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.
The dynamic nature of frying and the sea changes that the industry is experiencing with trans fatty acids means that processors and restaurant operators must take even greater care to follow good quality practices.