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Articles by Section - Department: Food Service and Retail

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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.

Departments: A Uniform Approach to HACCP

The federal government has made Hazard Analysis and Critical Control Points (HACCP) the centerpiece of food-safety initiatives. The system is designed to identify, prioritize and control potential problems. Under HACCP, it is every manufacturer’s prerogative to rank the severity of the physical, chemical and microbial dangers in a process.

Departments: Bytes vs. Bugs

Recent outbreaks of E. coli O157:H7 in the northeast fast-food restaurant sector have caused much anxiety among private sector food and beverage processing and preparation centers and public health officials, but several technological developments are helping food manufacturers protect their products from bacterial contaminants.

Departments: The Reputation Drain

It is difficult to ignore the news headlines announcing risks and tragedies associated with the various microorganisms and illnesses threatening the food industry, including E.coli, Salmonella, Avian Flu and so on. In the past 20 years, one serious pathogen – Listeria monocytogenes – has been a major concern to the food industry. Of all the known foodborne pathogens, it has one of the highest mortality rates.

Departments: Don't Let Food Cost Eat Up Bottom Line Profits

Food costs are the most significant driver of restaurant business profitability. For a typical restaurant chain, a million dollar reduction in food costs has the same impact on the bottom line as a $25 million increase in same store sales or opening 22 new stores. When a small change in this key input can lead to a magnified impact on the bottom line, costs must be managed aggressively - particularly in today’s inflationary and competitive environment.

Departments: Sodexho Embraces Technology to Improve Food & Facility Safety

Sodexho, Inc. (Gaithersburg, Md.), is a provider of food and facilities management in the U.S., Canada and Mexico with $6.3 billion in annual revenue and more than 120,000 employees. Sodexho also offers outsourcing solutions to more than 6,000 corporations, healthcare facilities, retirement centers, schools, college campuses, and military sites throughout North America. Sodexho attributes much of their success to the latest advances in auditing technology. The technology, developed by Steton (St. George,...

Departments: Waves of Change

Today’s world is built on technological advances. We take so much of it for granted. The latest big buzz is wireless technology but it’s really nothing new. Take, for example ,two small behavioral changes in our lives due to wireless technology. Where once we were confined by the length of the telephone cord connecting the handset to the base, we now lose the handset somewhere in the house and search frantically for it each time it rings. Years ago, if we settled down for the evening in front...

Departments: A Fresh Look at a Dirty Problem

It’s Sunday afternoon. A Philadelphia family is enjoying a fruit salad made with bananas from Ecuador, oranges from California, strawberries from Mexico and grapes from Chile. By Wednesday evening, they’re all in the hospital fighting stomach cramps and food poisoning from E. coli. It’s the industry’s worst nightmare, and unfortunately, it’s happening more frequently today than anyone would like, due—ironically—to several industry trends aimed at increasing...

Departments: Getting a Handle on Food Safety and Hand Hygiene

Your employees’ hands are a critical control point worth your attention. If employees are not washing their hands, it’s possible the food you are manufacturing isn’t safe or will suffer compromised shelf life. Neither are the goals of a quality manufacturer.

Departments: Handwashing and Sanitizers

Most people learn early in life from their parents to wash their hands when they are visibly dirty, before eating or after using the restroom. Why? Many parents will tell their children to wash their hands because they are dirty or because they have germs on them. Both are acceptable reasons for washing before eating food or touching food.

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December/January 2015

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