BROWSE ALL ARTICLES BY TOPIC

Articles by Keyword - Food Service

Listing articles 1 to 6 of 6

Online Exclusives: Selling Food Safety to Your Employees

In today’s economic climate, businesses are trying to gain the upper hand by taking advantage of every selling opportunity. Smart business executives put together a strategic sales plan that gives the company a competitive advantage. Using social marketing methods in that plan is essential for changing consumers’ buying behaviors. To create a safe food supply, we must develop a strategic sales plan that includes social marketing methods to sell food safety behavior to our employees.

Columns: Fight Pathogens and Microbes in Processing Areas

Purchasing new or used equipment that adheres to the 2005 Food Code’s criteria and has National Sanitation Foundation (NSF) approval gives you a chance to properly clean and sanitize all food contact surfaces in your facility. No matter who approves the equipment, if you do not sanitize properly, the food safety risk will remain huge for your operation and your customers. We will now concentrate on some critical equipment sanitation issues.

Columns: Overcome the Language Barrier

No matter where I travel in the United States, from large metropolitan cities to small rural towns, I experience the sounds, sights, smells, and tastes of different ethnic cultures. I enjoy the fact that our country is so richly populated with people from many different cultures. I may not be fluent in languages other than English, but I believe that food is a universal language. It is the one thing that binds all of us together. The proper practice of safe food preparation, however, is not universal...

Departments: Critical Sanitation Issues in Food Service

This is the first in a two-part series. Part two, which will appear in our December/January issue, will focus on the targets for pathogen and spoilage microbes in the food contact zones.

Departments: Supervisors Critical in Retail Food Safety

Following safe food handling practices could prevent many food-borne illnesses associated with the retail food service setting. Although food service employees are educated about these safe practices, training does not always lead to compliance. If training does not motivate employees to follow these practices, what does? Unfortunately, there is little current data available on this topic, but researchers are working to change that.

Features: Supply Chain Safety

An estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributable to foodborne illness in the United States each year. Ensuring safe food remains an important public health priority for our nation. A critical link in the farm-to-fork food chain is the food service industry. It is a diverse industry encompassing hospitals, schools, retail stores, and restaurants that range from fast food to full service and from family run to multinational chain.

Pagination

Advertisement

 

Current Issue

Current Issue

June/July 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements