Food Safety

Back to homepage
Food Safety Full Service Health Care Reform National News Room Quick Service

Menu Labeling Deadline (May 7)

By Paul Schlienz Menu labeling is here, and the FDA is firm that there will be no more delays. In general, the rule covers restaurants and similar retail food establishments

Food Safety Full Service News Room Quick Service

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

Food Safety Full Service Government Affairs Quick Service Uncategorized

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

Articles Food Safety Full Service National News Room Quick Service

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.

Food Safety Full Service Programs Quick Service Uncategorized

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

Food Safety Full Service Programs Quick Service Uncategorized

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

Articles Food Safety Full Service News Room Quick Service

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.

Articles Food Safety Full Service News Room Quick Service

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.

Articles Food Safety News Room

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.

Articles Food Safety Full Service News Room Quick Service

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.

Articles Food Safety News Room

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.

Articles Food Safety News Room

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).

Articles Food Safety News Room

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.

Articles Food Safety News Room

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.

Articles Food Safety News Room

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