Foodservice/Retail

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Food allergy and gluten-free training is an important component of any foodservice operation.

What is broken in the chain that allows a suspected foodborne illness event to be neglected and become an epidemic? Restaurant patrons should be encouraged to report suspected cases of foodborne illness in a timely fashion.

Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.  

Many food safety hazards present themselves in the retail environment.  

This article takes a look at the evolution of “green cleaning” technologies used in the food industry. Are we safer now than we were 30 years ago?

Following a series of simple steps will help restaurants safely serve gluten-free menu offerings as an added value to their guests.

Common to all pest control strategies is the use of the creatures’ own habits and lifestyles against them for a healthier food establishment.      

Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.

Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.