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King County’s New Restaurant Grading System

Since 2014, the Seattle & King County Health Department has been looking to implement a new restaurant grading system that will incorporate placards. Stakeholders, including our government affairs team and

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Seattle & King Co. Health Dept. Needs Your Input

The Washington Hospitality Association and Seattle Restaurant Alliance’s government affairs team recently participated in the quarterly Seattle & King County Health Department Restaurant Grading Taskforce meeting. Since 2014, stakeholders (including

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It’s National Food Safety Month! Prevent foodborne illness outbreaks

The National Restaurant Association is promoting best practices throughout National Food Safety Month to help restaurants understand and combat foodborne illness.

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Training DVD’s available for in house safety meetings

The National Restaurant Association has released three DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on

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UK restaurant owner guilty of manslaughter in allergy death

LONDON (AP) MAY 23 2016 — A British man has been convicted of manslaughter after a customer at his Indian restaurant died because of a peanut allergy. Restaurant owner Mohammed

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Be proactive with restaurant pest management

Maintaining a clean, pest-free environment is an ongoing task for restaurant owners and operators. Chris Del Rossi, founder of Food and Drug and the Bug integrated pest management company and a speaker at the National Restaurant Association’s 2015 Quality Assurance Executive Study Group meeting, says, “Pests act as paintbrushes.

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Prepping produce? Try our 5 safety tips

As National Food Safety Month continues, we’re focusing on safe food preparation, with particular emphasis on fresh fruit and vegetables.

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8 tips to properly thaw and hold food

In recognition of National Food Safety Month, we’re offering tips to maintain food quality and limit the potential for pathogen growth.

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Allergy-friendly practices to protect guests and increase your business

Accommodating customers with food allergies is no small task. More than 250 food allergens have been identified, and 15 million Americans diagnosed with food allergies look to dine where they feel safe.

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7 tips for working with health inspectors

Restaurant operators and health inspectors aren’t adversaries. Think of a food inspector as a partner as you work together to achieve shared goals of preventing food-borne illness and protecting guests’ health.

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Is There a Doctor in the House? Responding to Severe, Life-Threatening Allergic Reactions

A restaurant’s first response to an allergic reaction by a customer should be to leave it to the customer’s family member or friend to administer first aid. Further, the restaurant should call 9‑1‑1, if the customer exhibits a severe, life-threatening allergic reaction (anaphylaxis).

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Serve fresh fruits and vegetables with confidence: Strategies to reduce food safety risks

Produce has a strong health and nutrition correlation, but can also be a “significant potential source of foodborne disease,” according to Ecolab’s John Hanlin, who focuses on food safety and public health. By examining and mitigating the interconnected risks – customer/staff health risk, regulatory risk, legal risk, and business/public image – operators can approach produce strategically and build their reputation.

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10 popular gluten-free menu ideas

The numbers don’t lie. As many as 3 million Americans are living with celiac disease, an autoimmune disease where the immune system reacts to consumption of a protein called gluten.

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Addressing the needs of customers with food allergies good for business

For celebrity chef Ming Tsai, the birth of his son David propelled his interest in food allergens and accommodating customers with dietary restrictions. “David is 13 years old,” Tsai told

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Follow FDA’s new gluten rule if serving items identified as gluten-free

Restaurants and food manufacturers who market food or beverage items as “gluten free,” must meet all requirements of a new, regulatory definition of that term, the U.S. Food and Drug Administration said in a final rule issued Aug. 3.