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Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.
With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?
The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.
Very minute or even trace amounts of a food can cause a reaction in a highly sensitive patient. However, these are often all preventable with the proper education on how to work with food allergies in your kitchen environment.
Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.
Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.
Consumers now hold restaurants to higher standards than ever, forcing brands to reassure them about the safety of their food.
Three of this year's top-10 stories revolved around the fast food industry: Domino's new emoji ordering option ranked as No. 7 and the availability of alcohol at fast food locations, such as some Starbucks and Taco Bell locations, came in at No. 9.
Formalizing a process isn’t about adding an extra step to bog employees down, it’s about creating a proof point to measure compliance with assorted regulations.
Just like with any sports team, the food supply chain is only as strong as its weakest link.
As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.
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.