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.
An overview of Golden State Foods QA program is discussed.
The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.
Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.
This fast-food giant describes how it manages food safety and quality across the U.S. supply chain.
Problems with food protection rise exponentially with crowding and overuse, particularly in the foodservice realm.
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.
Non-traditional approaches emphasize the importance of food safety and have proven to be more successful than traditional approaches to restaurant regulation.
The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.
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 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.
During the last 45 years, while Americans have been taught not to trust institutions, the food business has grown into a large, complex system.