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Gluten-free diets have moved into the mainstream, but without standards, it's hard to know whether current labels are fact or hype.
Online services that offer guidance to diners with food allergies, gluten intolerance, or just watching what they eat are now available anywhere.
Until there is more education about food sensitivities, the onus remains on the consumer to make sure their meal is safe.
Companies that offer restaurant liability insurance have begun expanding policies to cover claims related to gluten reactions as well as food poisoning and allergic reactions.
Gluten free can be one of the best places for restaurants to shine, or just the opposite.
NRA's William Weichelt will speak about food safety at Fast Casual Executive Summit; free training materials are available at the organization's FoodSafetyMonth.com.
Gatti's restaurants in Austin answered more than 28,000 phone calls, and gave away more than $50,000 worth of gluten-free pizza to customers in one day.
Some chains, while they don't necessarily offer allergen-free dining experiences, do let you know what's in their dishes in a clear, concise manner so diners can make informed choices.
Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.
Research by the Food Chain Workers' Alliance paints a dismal picture of working wages and conditions throughout the industry's five core segments – farmers, processing facility employees, distribution, grocery store employees and restaurant/foodservice.
Green and Amber Designations were announced in late April to signify level of gluten-free presence.
By Betsy Craig Even little kids know that green means go and red means stop. Drivers in a hurry know that the yellow light can be open to interpretation. In a rush to extend its message within the restaurant industry,...
Company will gauge results from Minnesota rollout before making a decision to go national.
A study found that only 8 to 12 percent of gluten-free consumers said they bought gluten-free products because they or a member of their household has celiac disease or an intolerance to gluten, wheat or other ingredients.
If you have CO(2) fill ports or storage tanks in tight enclosed quarters, lower levels, or have older systems or systems that have not been inspected by qualified personnel, have them inspected immediately and install monitoring systems to detect unhealthy levels of carbon dioxide.
Identifying and avoiding potential contamination starts with the very basics in the kitchen.
The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the combination.
If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the safety of the employee, as well as the safety of the food.
The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.
There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to not wear gloves are both persuasive.