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food safety

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How long should restaurants leave food in a hot holder?

 By Jonathan Deutsch, Ph.D. on Aug. 09, 2018

From a quality perspective, two to four hours is the limit, but safety is another story, Advice Guy says.

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We still don’t know the cause of the Ohio Chipotle outbreak

 By Jonathan Maze on Aug. 09, 2018

Samples have been sent to the CDC for further tests.

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Source of McDonald’s cyclospora outbreak is found

By Peter Romeo on Aug. 01, 2018

Federal officials say 286 people were sickened by a salad blend from an Illinois-based supplier.

Financing

Chipotle has its best summer sales day ever

By Jonathan Maze on Aug. 01, 2018

Digital orders surge nearly 60% thanks to a free guacamole offer.

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More than 500 people now say they got sick at Chipotle

By Jonathan Maze on Aug. 01, 2018

The number increased dramatically after initial reports of a possible outbreak over the weekend.

Financing

Chipotle closes an Ohio restaurant amid food scare

By Jonathan Maze on Jul. 31, 2018

The company’s stock fell 7% after people reported getting sick at a location in a Columbus suburb. The restaurant was set to reopen Tuesday.

Operations

This week’s 5 head-spinning restaurant moments: 1 more inch

By Peter Romeo on Jul. 27, 2018

A cattle rustling by one of Chick-fil-A's competitors was just one instance of operators pushing the traditional boundaries of the restaurant business this week.

Operations

How restaurants can introduce fermented foods safely

By Jonathan Deutsch, Ph.D. on Jul. 26, 2018

The process works best at room temperature, which tends to be a food safety danger zone, Advice Guy says.

Operations

Cyclospora outbreak linked to McDonald’s salads grows to 163 cases in 10 states

By Peter Romeo on Jul. 23, 2018

The chain is working with government officials to determine exactly which ingredients might have been contaminated with the parasite.

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Casual dining’s other problem: Bad employee hygiene

By Peter Romeo on Jul. 16, 2018

New research shows that restaurant customers may eat elsewhere because of employees’ dirty fingernails or uniforms.

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