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The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.
On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.
Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.
Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.
While financials for publicly traded restaurants remain positive remain positive overall, helped by lower cheese and wheat costs, many operators must still contend the impact of Avian Influenza.
Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...
Ideally, one person should clean the dishes and the other person sanitize and handle the clean ones. If this isn’t possible, strict procedures must be followed to disinfect hands between loads.
Kevin Roberts is an expert in food safety research and training and focuses specifically on overcoming employee barriers to food safety implementation in the commercial foodservice setting.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
MenuTrinfro's AllerTrain site offers a suite of courses designed to educate a wide variety of food handlers and non-food handlers about food allergies.
The Foodservice Packaging Institute released a set of free resource guides designed to provide accessible, factual information on foodservice packaging
6SensorLabs has a new portable sensor that can test food for gluten in approximately two minutes.
Zenput, a provider of mobile operations management for retailers and restaurants, has announced an integration with BlueTherm probe thermometers, which lets restaurants, franchises and multi-unit food service businesses instantly measure and log temperature for prepared foods.
Tomatoes served at 22 Chipotle Mexican Grill locations in Minnesota were the source of the state's recent Salmonella Newport outbreak.
A report and scorecard released today grading America’s 25 largest fast food and fast casual chains on meat and poultry antibiotics policies failed all but five for allowing routine antibiotic use by meat suppliers.
The Food Safety Modernization Act, the first significant update of the Food and Drug Administration’s food safety authority in 70 years, is now final and first two rules are in place.
September is the National Restaurant Association's National Food Safety Month. This year's theme is "Let it Flow."
Technomic and Deloitte Advisory research assesses what's next in supply-chain logistics.
Compass Group joins Wal-Mart and General Mills in embracing Five Freedom’s procurement practices.
The improved healthier pepperoni follows Pizza Nova's own recipe with Canadian-raised beef and pork, which are vegetable and grain-fed
The National Alliance for Hispanic Health issued a statement this week on the FDA move to eliminate artificial trans fats from foodservice industry products over the next three years.
Critics argue that antibiotics are still a problem in agriculture.
Wisconsin Gov. Scott Walker declared on Monday a state of emergency after discovering three flocks of poultry in the state contracted a lethal case of bird flu.
The NRA's ServSafe program provides educational materials to the restaurant industry.
Consumer awareness of food safety is growing as government regulations tighten. Restaurant operators must also stay aware of food safety issues and provide training to employees. Check out this research center for the latest news and best practices.