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
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.
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.
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).
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.
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
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.