Food Safety in Restaurants | Food Newsfeed
Continue to Site

Food Safety

NRA Expands Partnership With Healthy Dining

The National Restaurant Association announced the renewal and expansion of its partnership with Healthy Dining, a California-based company that has been at the forefront of restaurant nutrition for more than twenty years.

AllergyEats Educates on Serving Food-Allergic Guests

AllergyEats, a guide to allergy-friendly restaurants nationwide, held the third annual AllergyEats Food Allergy Conference for Restaurateurs and Food Service Professionals."Our expert panelists, including allergy-friendly restaurateurs, food allergy trainers, physicians, and allergists, spotlighted restaurant best practices in serving food-allergic guests," says Paul Antico, Founder and CEO of AllergyEats.

Farm-to-Table Liabilities

Barely a week goes by without some sort of food product recall in the news.Whether it’s a California company selling fruit potentially contaminated with listeria, or a Texas meat packer with fresh beef products that possibly contain metal shavings—two incidents that occurred in July alone—there are dozens of recalls every month.

NRA Releases Food Handler Guide for Food Banking

The National Restaurant Association unveiled its comprehensive food handling training guide for Feeding America’s broad network of food bank employees, agency staff, and volunteers. The “ServSafe Food Handler Guide for Food Banking” is a customized program designed to educate Feeding America’s 200 food banks and more than 60,000 agencies on the proper implementation of food handling and safety.

Infused with Local Color

In hindsight, the owners of District Pour House + Kitchen realized their original concept for the popular Kansas City, Missouri, restaurant was off base.“We had an idea of what we wanted the restaurant to be, but once we were open, it got steered in another direction,” says co-owner Dan McCall, who, along with partner Jason Rourke, initially envisioned a sports-themed operation.

NRA Celebrates 20 Years of Food Safety in September

As part of its strong commitment to food safety, the National Restaurant Association announced this year’s National Food Safety Month (NFSM), held annually in September, will mark its 20-year anniversary by featuring the top 20 food safety tips from the past 20 years.

Flavorseal Selects Vice President of Operations

Flavorseal recently completed the strategic expansion of its senior management team with the addition of Corey Raub as the vice president of operations.  This newly created position will oversee the production, warehouse, and purchasing departments, providing additional oversight to these key areas within the Flavorseal organization.

Bad News Broadcasts Fast

The name says it all: Soupfly. It’s the recently launched app from Spectrum Solutions that neatly packages the failing health scores restaurants earn and puts them in front of consumers, along with diner comments from restaurant review websites.

Guess Who's Crawling to Dinner

Meeru Dhalwala, chef and co-owner of Shanik in Seattle and Vij’s in Vancouver, British Columbia, first tried insects herself in the summer of 2008 after she read a New York Times article about eating them.

Industry Hackathon Presents Answers to Operator Challenges

Consumers don't have to look much farther to see the future of dining than Hack//Dining NYC, a weekend-long hackathon run by Food+Tech Connect in collaboration with Applegate, Chipotle Mexican Grill, Batali & Bastianich Hospitality Group, Google, and Studio Industries.

Robotic Farms Details Plans to Grow Unlimited Crops

Robotic Farms LLC, an agricultural technology firm, is charted to build thousands of Gravity Grow Domes worldwide over the next decade under contract with food distributors to supply 100 percent organic fruits and vegetables.

Alabama Hospitality Group Commits to Local Sourcing

One of Alabama’s largest hospitality groups is implementing a new initiative that expands access to local food for citizens across the region, and extends to growers, purveyors, consumers, chefs, restaurateurs, amateur cooks, food banks, and non-profits.

Cintas and Ohio Restaurant Association to Host Food Safety Training Course

According to the Centers for Disease Control and Prevention (CDC), about 48 million Americans get sick from foodborne diseases, 128,000 are hospitalized and 3,000 die each year.  For foodservice employees handling food, it's essential they understand how to prevent cross-contamination and maintain a safe kitchen environment at all times.