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Articles by Topic - Food Service and Retail
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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.
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: 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.
Features: It's a Date!
Date-marking is an important best practice in the food service industry that helps protect both food quality and food safety for businesses.
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: 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: Monitoring Hygiene
From a young age, we have been instructed us to wash our hands before eating or preparing foods, and within the food service industry this rule still holds strong – just with more details and critical importance.