PURE Bioscience, Inc., creator of the patented silver dihydrogen citrate (SDC) antimicrobial, responded to the current widespread foodborne illness outbreak associated with romaine lettuce. The Centers for Disease Control and Prevention (CDC) have recommended consumers avoid all forms of romaine lettuce due to growing numbers of consumers being infected with E.
A new survey conducted by Rubbermaid Commercial Products reveals No. 1 concern for chefs about cross contamination is their customers getting sick. Findings also disclosed nearly two-thirds of chefs worry about how cross-contamination could damage their reputation, especially in the age of social media when more consumers trust online reviews as much as personal recommendations.
Sani Professional, the food safety division of Professional Disposables International (PDI), and the Sani Professional Food Safety Advisory Council (SPFSAC) is calling for nominations in support of The Sani Awards.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations for those who may be impacted by Hurricane Irma.The National Hurricane Center reports that severe hurricane conditions are expected over portions of the Florida peninsula and the Florida Keys beginning Saturday night.
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.
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.
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, 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.
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.
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.
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.
In its ongoing commitment to food safety, the National Restaurant Association announced this year’s National Food Safety Month (NFSM) theme: “Notorious Virus”—how to protect against the leading causes of foodborne illness.
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.
The Louisiana Seafood Promotion and Marketing Board encourages everyone to know better, eat better through The American Seafood Coast Guard, an initiative educating consumers about the benefit of domestic seafood.