BROWSE ALL ARTICLES BY TOPIC
Articles by Topic - Food Service and Retail
Listing articles 21 to 30 of 43
Features: Soda Showdown
Caramel coloring is often used to darken food products such as carbonated beverages and soy sauces. Recently, two byproducts of its manufacture—2- and 4-methylimidazoles (2-MI and 4-MI)—have come under scrutiny. Studies from the National Toxicology Program (NTP) and other researchers concluded that there is clear evidence of the carcinogenicity of both chemicals. California’s Office of Environmental Health Hazard Assessment (OEHHA) listed 4-MI as a carcinogen in January with a calculated...
Departments: Novel Approaches to Pathogen Control
A series of recent incidents involving pathogens in peanut butter, ground beef, and chicken products has forced the food industry to recognize the continuing need for technological means of ensuring the biological integrity of food supplies.
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.
Not only are restaurant patrons willing to pay more for meals prepared with produce and meat from local providers, the proportion of customers preferring local meals actually increases when the price increases, according to a team of international researchers.
A new Produce Safety Alliance, housed at Cornell University in partnership with the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA), will provide growers and packagers with the fundamental educational tools they need to ensure safe production, harvesting, and packing practices in advance of a proposed produce safety regulation.
Regulatory agencies interested in controlling exposure
A ten-year food safety study released by the U.S. Food and Drug Administration (FDA) in late October indicates that food safety managers (FSMs) at restaurants, grocery stores, and other retailers significantly improve their establishments’ compliance with food safety standards in a number of key 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: Mmmm … Bacon
The end of the year is always an opportunity to make lists of things like the top news stories of the year, the top scientific breakthroughs, and other great advances. But when a decade is ending, the lists come even more fast and furious.
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...