Education

Is the Restaurant Industry in Denial about Food Safety?

Food safety breaches could happen to anyone. In September, more than 130,000 pounds of ground beef were recalled, due to E.coli contamination. Several months earlier, there was a widespread investigation around romaine lettuce because of E. coli concerns as well. Over the summer, tainted produce was sold and served at Panera Bread, McDonald’s, and grocery…

Read More

Food Safety and Denial: a Huge Problem within the Food Service Industry

The Centers for Disease Control (CDC) recently issued a food safety alert, warning consumers not to eat romaine lettuce due to another E.coli outbreak. This fall’s outbreak does not appear to be linked to the romaine outbreak last spring, which impacted lettuce grown in Yuma, AZ. In November, nearly 100,000 pounds of ground beef and more…

Read More

Training Staff on Food Allergy Safety

By Francine L. Shaw  |  Published July 6, 2017, on ChefMagazine.com It’s crucial to prep, cook and serve with food-allergic customers in mind—even during your busiest shift. It could save lives. Food allergies are increasingly prevalent among diners, and they present such severe and even life-threatening risks that they now warrant mandated food-allergy training among…

Read More