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Food Safety

Food Safety Testing to Reach $2.8 Billion by 2012

A BCC Research study reports that the U.S. market for food safety testing will have a compound average annual growth rate of 5.8 percent over the next five years. According to a new technical market research report, Food Safety Testing: The U.

FDA Closure Plan Risky for Consumers

A Food and Drug Administration plan to close half its laboratories is an assault on food safety that probably would expose more Americans to harm.

Six Honored in Food Safety Leadership Awards

At its booth in McCormick this afternoon, NSF International announced the six winners of the third annual Food Safety Leadership Awards. At its booth in McCormick this afternoon, NSF International announced the six winners of the third annual Food Safety Leadership Awards.

Making Sense of HACCP

It’s appropriate that Hazard Analysis and Critical Control Point (HACCP) was developed by NASA to keep astronauts from coming down with foodborne illness in outer space because sometimes it really does seem like rocket science.

RFID Allows Operators to Keep Tabs on Products to Ensure Integrity

RFID is rapidly gaining ground in the manufacturing and distributing world, where the technology is being used to track inventory through the placement of RFID tags on boxes and pallets. The tags can be programmed with information about shipment quantity and can even be used to ensure product integrity by keeping tabs on temperature changes from the dock to the final destination.

NRAEF Pushes Food Safety Month

The National Restaurant Association Educational Foundation (NRAEF) encourages restaurant and foodservice professionals to participate in the 11th annual National Food Safety Education MonthTM this September.

Hormel’s New TrueTaste Technology Pairs Food Safety and Flavor

The food processor’s proprietary TrueTaste technology eliminates the need for chemical preservatives in sliced deli meats.Hormel Foods today revealed that it will no longer rely on chemical preservatives like sodium lactate, potassium lactate, and sodium diacetate to process its Bread Ready sliced meats line.

Are You Concerned About Food Safety?

There is some anecdotal evidence floating about in Chicago that suggests not all operators make food safety a high priority and consequently employ a reactive rather than proactive approach. Every restaurant operator, quick-serve or otherwise, needs to be concerned about food safety.