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.
Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.
Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.