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Articles by Topic - Food Service and Retail

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News: Customers Will Pay More for Local Food

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.

News: New Public-Private Produce Safety Alliance

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.

News: Chemicals in Wrappers Can Migrate Into Foods

Regulatory agencies interested in controlling exposure

News: Food Safety Managers: Retail’s Magic Bullet?

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.

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: 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...

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: 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: Clarity is Key to Packaging

Retail outlets, from large supermarket chains to small corner shops, are becoming more and more like walk in/walk out restaurants, with convenience foods, sandwiches, and snacks providing a high proportion of turnover. There are many materials available for the plastic containers used in food packaging for these retail outlets, each with its own performance characteristics.

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June/July 2014

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