Food Safety Magazine

Foodservice/Retail

Traceability Update: Regulatory and Cultural Trends Shift from Response to Prevention
Traceability Update: Regulatory and Cultural Trends Shift from Response to Prevention

Traceability is the ability to verify the identity, history, location or application of an item by means of documented information about it.

World-Class Food Safety in Foodservice
World-Class Food Safety in Foodservice

What exactly makes a foodservice company best-in-class or world-class in food safety?

 

New Food Labeling Regulations for the Catering Industry
New Food Labeling Regulations for the Catering Industry

December 13, 2014 marks when new regulations on food labeling, designed to standardize nutrition information on processed or composite foods across the EU, will be imposed. Are you ready?

The Need for Foodservice Employee Allergen Training
The Need for Foodservice Employee Allergen Training

Food allergy and gluten-free training is an important component of any foodservice operation.

Encourage Reporting of Suspected Foodborne Illness
Encourage Reporting of Suspected Foodborne Illness

What is broken in the chain that allows a suspected foodborne illness event to be neglected and become an epidemic? Restaurant patrons should be encouraged to report suspected cases of foodborne illness in a timely fashion.

Food Chain Scandals Top Public’s Concerns
Food Chain Scandals Top Public’s Concerns

With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.

 

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.

How Wendy's Prevents Foreign Material in Its Meat Supply: A Proactive Approach
How Wendy's Prevents Foreign Material in Its  Meat Supply: A Proactive Approach

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.

"Allergy Consciousness" for the Retail Food Indusrty
"Allergy Consciousness" for the Retail Food Indusrty

Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.

Jack in the Box: Fostering Food Safety Through Great Partnering
Jack in the Box: Fostering Food Safety Through Great Partnering

Dave Theno’s commitment to transparency guides the industry through a horrific failure in food protection.

Ensuring the Safety and Quality of Fried Foods
Ensuring the Safety and Quality of Fried Foods

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.

SSOPs for the Retail Food Industry
SSOPs for the Retail Food Industry

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Safe Food at Retail Establishments
Safe Food at Retail Establishments

Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.

Integrated Pest Management in Foodservice Establishments
Integrated Pest Management in Foodservice Establishments

Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.      

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