food safety

USDA Launches Food Safety Website

By Restaurant Business Staff on Sep. 20, 2007

The portal, available at http://www.ars.usda.gov/naa/errc/mfsru/portal, is one of the most comprehensive decision support tools available, the USDA said in a...

Study: Restaurant Workers Blame Host of Reasons for Overlooking Food Safety

By Restaurant Business Staff on Dec. 15, 2008

According to the university...

Back to School: New Survey Highlights Top Issues, Trends for

By Restaurant Business Staff on Aug. 11, 2009

The survey results also show increases in free/reduced meal program participation across every grade level since 2005. This fall, as Congress considers the...

Despite oil spill, Louisiana's seafood catch is fine, officials say

By Restaurant Business Staff on May 06, 2010

NEW ORLEANS (May 06, 2010- The Times-Picayune)—The Gulf of Mexico oil spill has the Louisiana Seafood Promotion and Marketing Board, New Orleans chefs,...

11 for '11: Technomic Names Leading Restaurant Trends

By Restaurant Business Staff on Nov. 18, 2010

As the nation begins to emerge from recession, restaurants are seeing lapsed customers return. Same-store sales are inching up, signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011.

Education Sessions Planned for 2012 Food Safety Summit

By Restaurant Business Staff on Oct. 27, 2011

WASHINGTON, DC (October 27, 2011 - Marketwire)—The Food Safety Summit Executive Educational Advisory Committee (EEAC) has developed a three day conference...

Food

10 ways to keep food costs down this year

By Patricia Cobe on Apr. 01, 2013

Economists tend to bicker, but there was at least one source of agreement in their 2013 forecasts: food prices are going to increase 2 to 4 percent this year. With restaurant patrons still pinching pennies, raising menu prices may not be the best solution. So what are the alternatives?

FDA issues new anti-food-poisoning rules in wake of salmonella outbreaks

Sep. 14, 2015

The tightened regulations come as two high-profile salmonella outbreaks hit the U.S., one tied to contaminated cucumbers and another to a tainted ingredient used at Chipotle.

Operations

Operators rethink food safety approaches

By Dana Moran and Lisa Arnett on Oct. 18, 2016

Here are three different ways operators from all areas of foodservice are tackling some mundane yet decidedly important food safety hot buttons.

Safety first

By Bill Main on Sep. 29, 1999

A line cooks comes to work looking very pale. He says he has a minor case of the flu, but upon hearing his symptoms you send him to see a doctor. You are notified the next day that he has Hepatitis A. What do you do?

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