Education

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…

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Food Safety Experts Can Help Design Kitchens to Reduce Risk

When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must promote proper food safety protocols. Cross-contamination and cross-contact are important factors to consider. Recognize that one design flaw could have…

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11 Tips for Accommodating Food-Allergic Guests

A hot and important trend in foodservice is accommodating food-allergic guests. According to Food Allergy Research and Education (FARE), it’s estimated that an estimated 15 million Americans have food allergies. The foods responsible for 90% of all allergic responses are known as The Big 8: milk, eggs, peanuts, tree nuts, soybeans, wheat, fish, and shellfish. For this reason, food allergy…

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