Excessive exposure results in sunburn, frostbite, violent robbery

Exposure to the elements for any length of time can lead to devastating consequences. Skin unprotected from the sun may result in serious sunburn.  With…

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

NAFEM show winds down, president's award given

by Valerie Killifer — senior editor, NetWorld Alliance

February 11, 2011

The 2010 North American Foodservice Equipment Manufacturers Show wrapped up Saturday with the announcement of the 2011 NAFEM President's Award, given to The…

NAFEM kicks off in Orlando

by Valerie Killifer — senior editor, NetWorld Alliance

February 10, 2011

The North American Association of Food Equipment Manufacturers Show kicked off in Orlando, Fla., Feb. 10 with more than 500 exhibiting companies showcasing the…

Gluten-free takes center stage at Pizza Expo

by Alicia Kelso — Editor, QSRWeb.com

February 8, 2011

The global gluten-free market is set to grow by $1.2 billion throughout the next five years, eventually reaching $4.3 billion by 2015, according to recent…

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.

Integrated Control Corp. to showcase TempMinder at NAFEM

January 31, 2011

Integrated Control Corporation will debut its CCP Minder at NAFEM's What's Hot! What's Cool! new product gallery at the Orange County Convention Center in…

2011 provides optimism for restaurant industry

by Alicia Kelso — Editor, QSRWeb.com

Trends will surround healthy, sustainable, local, social and technological components.  

Massachusetts restaurants prep for food allergy law

January 12, 2011

As of Feb. 1, all Massachusetts restaurants will be required to have a certified food protection manager on staff.

Endurance, determination & training

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

It was my junior year in high school. I had always wanted to play basketball but due to a variety of circumstances did not have the chance… until now. I…

NRA comments on final food safety bill passage

December 21, 2010

The National Restaurant Association has issued a statement following final passage of the Food and Drug Administration (FDA) Food Safety Modernization Act: "We…

Food Safety Summit to tackle government regulations

December 12, 2010

The 2011 Food Safety Summit is April 19-21 in Washington, DC. Registration for the event is now open with early bird discounts available.

10 Steps to Developing a Crisis Management Plan

Being prepared to handle a crisis can mean the difference between keeping a pizzeria open or shutting the doors for good.

Pennsylvania restaurants on scam alert

December 5, 2010

Restaurants in Pennsylvania have been warned by the U.S. Agriculture Department of a potential scam involving an unidentified caller claiming to be a health…

Food Safety Reform Bill passes Senate vote

by Valerie Killifer — senior editor, NetWorld Alliance

November 30, 2010

The National Restaurant Association has applauded Tuesday’s Senate passage of S. 510, the Food and Drug Administration (FDA) Food Safety Modernization Act.

Making the grade

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I remember it like it was yesterday… Derek, my best friend in 7th grade, ducked down in the back seat of the school bus and said “Cover me!” I turned around to…

Chiquita unveils FreshRinse produce wash

November 21, 2010

Chiquita Brands has announced that following years of intensive research and investment, it has introduced FreshRinse, a new produce wash that has been found…

Preparing gluten free dishes

by Betsy Craig — pres, menutrinfo.com

Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being…

2011 Food Safety Summit set for April

November 7, 2010

The 13th Annual Food Safety Summit will lead with a ServSafe Training and Certification program on April 18, 2011, at the Walter E Washington Convention Center…

All this change is driving me crazy!

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I was sure it would be a short, 15-minute lesson about e-mail to my 62-year old father. Tell him the basics, have him create and respond to an e-mail and then…