Many food safety hazards present themselves in the retail environment.
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?
Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.
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.
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.
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.
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.
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.
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.
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.