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food safety

Senators Support Giving USDA 'Teeth' to Defend Food Safety

 By Restaurant Business Staff on Jul. 11, 2005

In recent Senate testimony, Sen. Tom Harkin (D-IA), who introduced the bill, said the decision of the court "seriously undermines the strong food safety...

Creating Unique Approaches to Foodservice

 By Restaurant Business Staff on Feb. 24, 2006

I am happy to be working with the staff of ID Access on providing distributors, manufacturers, and associations with articles that I am hopeful all will find...

UN Bodies Adopt New Food Safety Standards

By Restaurant Business Staff on Jul. 10, 2006

"Many times, we have this misperception that all the food produced in developed countries is very safe, and it is very unsafe in developing countries,"...

Study: GS1 Numbers on Cases Improve Accuracy and Efficiency

By Restaurant Business Staff on Jan. 30, 2007

"The PMA GTIN pilot turned out to be a valuable learning experience for us. We (Wal-Mart) consider ourselves to be fairly technologically advanced with our...

Food allergies and intolerance

By Restaurant Business Staff on Jul. 15, 2007

1 in 25 Americans are suffering from food allergies.

NRAEF food safety posters

By Restaurant Business Staff on Mar. 17, 2008

An informative poster from the National Restaurant Association Education Foundation that will keep everybody thinking about food safety. Print it and post...

New Food Safety Summit Keynoter to Address Uptick in Outbreaks, Recalls

By Restaurant Business Staff on Apr. 23, 2009

Dr. Zink will discuss the current outbreak of foodborne disease and recalls on Wednesday, Apr. 29, at 9:45 am. He replaces David Nabarro from the United...

Food on film

By Restaurant Business Staff on Dec. 01, 2009

Films about food

Testa-to-Farm Tour Highlights Local Produce

By Restaurant Business Staff on Jul. 29, 2010

CHICAGO (July 28, 2010)—More than 50 Testa Produce customers, including chefs, owners and buyers at chain and independent operations ranging from Lettuce...

Notes from the field

By Patricia Cobe on Apr. 01, 2011

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

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