Foodservice/Retail

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Non-traditional approaches emphasize the importance of food safety and have proven to be more successful than traditional approaches to restaurant regulation.

The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

Visiting and observing retail establishments will provide a broad perspective on how food safety processes are implemented and the level of commitment to food safety.

The two sanitization methods commonly used in retail/foodservice establishments are heat and chemicals.

Retail and foodservice companies are taking greater care in selecting business partners that will be proactive partners in food safety.

Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.

Unlike foodborne infections that strike without warning, folks who have food allergies (or food intolerance) generally know of them and avoid the offending ingredients.

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

Approaches to egg safety in retail food establishments are presented and discussed.