Food Safety

How Fast Rats Can Breed is Terrifying

This probably isn’t a question you’ve asked yourself lately, but perhaps that should change.How many descendants could a pair of rats produce in three years?

Maggiano’s, Burtons Grill Top Allergy-Friendly List

AllergyEats, the leading guide to allergy-friendly restaurants in the U.S., just released its 2017 list of the Top 10 Most Allergy-Friendly Restaurant Chains nationwide. The chains on this prestigious list hold the highest ratings on the AllergyEats app and website, per feedback from the food allergy community.

What to Look for When Buying Fresh Shellfish

Nothing ruins a shellfish meal like a mouthful of sand. Keep the sand on the beach where it belongs and eat only the freshest shellfish by taking some pointers from Executive Chef Dusmane Tandia Abdoulaye of Mastro’s Steakhouse New York City on how to buy, prepare, and plate your favorite kind of shellfish.

Now is the Time to Ensure Safety in Food Donations

For food banks and other charitable agencies, perishable food donations have continued to increase, creating more of a need to ensure that the products arrive and are distributed safely. While the food safety risks that potentially come with perishable donations drive some operators away from giving food that may go to waste, there are systems in place to create a safe process.

PURE Bioscience Addresses 2017's Key Food-Safety Challenges

PURE Bioscience, Inc., creator of the patented silver dihydrogen citrate (SDC ) antimicrobial, discusses the company’s positioning to address the major food safety challenges faced by food manufacturers and processors, and restaurant chains this year.

The Top 5 Supply Chain Trends for 2017

Leading cost reduction specialists Consolidated Concepts announced the top five restaurant supply chain trends for 2017. In the coming year, labor costs will continue to challenge restaurant operators even though food costs stabilize.

National Restaurant Association Taking On Norovirus

In an effort to promote awareness and strengthen prevention against norovirus, the National Restaurant Association, the nation’s largest foodservice trade organization, has teamed up with Ecolab, the global leader in water, hygiene and energy technologies and services, to launch a campaign focused on providing the restaurant industry with a broad range of tools and resources to help combat the spread of the virus.

Lessons In Leftovers

In June, five of the top Bay Area chefs collaborated on a “Waste Not, Want Not” dinner, held at The Perennial in San Francisco. Organized by the Natural Resources Defense Council (nrdc), the benefit had a two-fold goal: to raise money and to showcase a stellar meal made largely using leftover foods.

Selected by the Sea

It was during a trip to Spain that a lightbulb went off in the head of fishing enthusiast Sean Barrett. There should be a restaurant-supported fishery, he thought, that allows local fishermen to sell directly to local chefs.

Getting to the Source of Local Supply

In some ways, the supply chain dust has settled. The purported merger between foodservice titans Sysco and US Foods never happened—at a reported cost of $693 million to the former—while local sourcing, food safety, food waste, labor shortages, and government regulations continue to dish out their share of sleepless nights to operators around the country.

Anti-GMO Labeling Bill Blocked by U.S. Senate

The Senate voted down legislation that would make labeling of genetically modified foods, or GMOs, voluntary, allowing for states to set their own transparency rules. The bill needed 60 votes but came up short, 49-48, on Wednesday.

Restaurateurs Recognized by NRA Educational Foundation

The National Restaurant Association Educational Foundation (NRAEF) announced its 2016 Restaurant Neighbor, Faces of Diversity, and Ambassador of Hospitality award winners. The winners will be honored at a gala on April 12 during the National Restaurant Association’s annual Public Affairs Conference in Washington, D.