Food Safety Magazine

Foodservice/Retail

Is It Time for Retail HACCP?
Is It Time for Retail HACCP?

Many food safety hazards present themselves in the retail environment.

 

Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments
Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments

This article takes a look at the evolution of “green cleaning” technologies used in the food industry. Are we safer now than we were 30 years ago?

Six Tips for Establishing a Safe and Effective Gluten- Free Kitchen
Six Tips for Establishing a  Safe and Effective Gluten- Free Kitchen

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

A Food Safety Management Framework for Foodservice and Catering

Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.

Evolution of Food Safety in the Fast Food Realm

With so many consumers eating at fast food establishments these days, we look at how fast food pioneers Ray Kroc (McDonalds) and Colonel Sanders (Kentucky Fried Chicken) developed the top-notch food safety systems we know today.

Culinary Student Food Safety Assessment

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

Utilization of Steam Heat Generated via Microwave Energy

Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.

Golden State Foods’ Quality Assurance Turns to Platinum
Golden State Foods’ Quality Assurance Turns to Platinum

An overview of Golden State Foods QA program is discussed.

Implementing Active Managerial Control Principles in a Retail Food Business
Implementing Active Managerial Control Principles in a Retail Food Business

The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.

 

How to Deal With Foodservice Sector Complaints and Crises
How to Deal With Foodservice Sector Complaints and Crises

Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.

McDonald’s USA: A Golden Arch of Supply Chain Food Safety
McDonald’s USA: A Golden Arch of Supply Chain Food Safety

This fast-food giant describes how it manages food safety and quality across the U.S. supply chain.

The Food Establishment Plan Review
The Food Establishment Plan Review

Problems with food protection rise exponentially with crowding and overuse, particularly in the foodservice realm.

Top 7 Processing and Foodservice Equipment Standards
Top 7 Processing and Foodservice Equipment Standards

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 Is a Key Component in Serving Patrons with Food Allergies
Training Is a Key Component in Serving Patrons with Food Allergies

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.

Using the C-A-S-H System in Retail Operations
Using the C-A-S-H System in Retail Operations

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

Food Safety at Farmers Markets: A Reality Check
Food Safety at Farmers Markets:  A Reality Check

Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

Is It Time for a “Kill Step” for Pathogens on Produce at Retail?
Is It Time for a “Kill Step” for Pathogens on Produce at Retail?

Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States. The variables related to the degree of microbial pathogen contamination of produce are very high.

Food Safety for Food Handlers
Food Safety for Food Handlers

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.

Creating a Positive Partnership Between Foodservice Establishments and Inspectors
Creating a Positive Partnership Between Foodservice Establishments and Inspectors

Non-traditional approaches emphasize the importance of food safety and have proven to be more successful than traditional approaches to restaurant regulation.

Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?
Prepared Foods: Fast & Easy for the Consumer, but Prepared Safely?

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.

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