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Departments: Minding Menus

Promotions and limited time offers are key components of many restaurant chains’ strategies to grow sales and capture consumer mindshare. They increase brand awareness, drive incremental sales to existing customers, attract new customers and are often built around products that are more profitable than regular menu items. As most restaurant operators know, however, successfully managing promotions and limited time offers can be extremely challenging and involve a significant degree of risk.

Departments: Do You Know Your Danger Zones?

The “temperature danger zone” is known throughout the food service industry as 41° to 135° F. Did you also know there are danger zones throughout your establishment? Danger zones exist throughout any foodservice establishment where foodborne illness can occur at any moment of any day. Following proper procedures and using the right food safety products, however, protects customers and employees from these potential problems.

Departments: Critical Violations

“Eat at Your Own Risk,” a series aired by CBS Chicago last September, indicated that the City of Chicago found 15 percent of popular restaurants and over two dozen franchises faced critical violations. These violations are based on state defined specifications and the predetermined corrective actions.

Departments: School Food Logistics

For over a half century, the USDA has purchased ground beef products to donate to school systems. The program deals in very large quantities of meat products. Last year, the program purchased 135,120,000 pounds of ground beef and patties for approximately $213 million.

Departments: Cross-Contamination Conundrum

In today’s fast-paced world, we often don’t stop to think that the meal we’re eating may be our last. It’s not a pleasant thought and it is easier to dismiss the notion as something that happens to other people in a far-off place. However, each year it is a reality for 5,200 Americans and their families.

Departments: What the Future Holds

Over the last few decades, public focus on food safety has increased due to better detection and traceback techniques, greater media attention, emerging pathogens and increased liability for food processors and retailers. Serious questions exist around the quality and safety of fresh produce. BSE in cattle has, on several occasions, rocked the beef industry. The risk of a deliberate attack on the food supply is described by the World Health Organization and others as a “real and current...

Departments: What the Future Holds

Over the last few decades, public focus on food safety has increased due to better detection and traceback techniques, greater media attention, emerging pathogens and increased liability for food processors and retailers. Serious questions exist around the quality and safety of fresh produce. BSE in cattle has, on several occasions, rocked the beef industry. The risk of a deliberate attack on the food supply is described by the World Health Organization and others as a “real and current...

Departments: There's More to it at Hand

Each of the barriers to transmission available to food safety managers (deli papers, utensils or gloves) have differing efficacies and limitations with respect to actual risk reduction. Proper use of utensils or gloves must be monitored and prevented from being used in ways that result in cross-contamination. Various types of gloves are employed in the food industry both to protect the food worker from occupational exposures related to food product or process, as well as to prevent pathogen or spoilage...

Departments: Avoiding Physical Contamination

If you ask family and friends about strange objects found in food, I’m sure you would hear many horror stories. Recently, I found a metal staple and a one-inch piece of glass in food I ordered at local restaurants. I have also heard reports about two Florida deputies finding shards of glass in their hamburgers.

Departments: Color-Coding

Foodborne illnesses pose a serious threat to the health of diners throughout the country as well as the overall success of a restaurant. Many people think that food safety is as simple as maintaining clean cooking utensils and proper hand washing routines. However, complete prevention of foodborne illnesses requires more than just these basic precautions.

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August/September 2014

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