Foodservice/Retail

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With so many consumers eating at fast food establishments these days, we look at how fast food pioneers Ray Kroc (McDonalds) and Colonel Sanders (Kentucky Fried Chicken) developed the top-notch food safety systems we know today.

As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.

Most restaurants rely upon traditional steamers to cook seafood products to the required temperature of 145 °F. This study aimed to solve problems associated with conventional steamers using microwave-generated energy to steam cook seafood products within covered Cambro pans containing water. Their findings are presented.

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.

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.