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Coronavirus Food Safety

Hospitality CEO: Now is the time to act

Dear Washington hospitality members, Every day keeps bringing new information and developments regarding the coronavirus. Because of the work-from-home edicts of corporations and the drop in tourism, our industry of

Food Safety Full Service National News Room

Coronavirus and hospitality: Information and tools

In January 2020, the Centers for Disease Control and Prevention reported the first U.S. case of the coronavirus had been discovered in Washington state. The situation is rapidly evolving. Below

Articles Food Safety News Room

Check your labels — romaine lettuce linked to E.Coli outbreak

The Centers for Disease Control and Prevention (CDC), alongside the Food and Drug Administration and other public health and regulatory officials are investigating a multistate outbreak of E. coli O157:H7

Full Service Lodging News Room Quick Service Washington Hospitality Weekly

Weekly Update: The 2019 Legislative Session is On

The 2019 Legislative Session is On The 2019 Legislative Session began Monday, Jan. 14, and is scheduled to run 105 days. During this time, the Legislature will craft a new

Full Service Lodging News Room Quick Service Washington Hospitality Weekly

Weekly Update: #Whyichoosehospitality – Tell Your Story at Hill Climb on Jan. 28

#Whyichoosehospitality – Tell Your Story at Hill Climb on Jan. 28 Are you ready to tell your legislators #whyichoosehospitality? Have you registered for Hill Climb? It’s our association’s largest grassroots

Full Service Lodging News Room Quick Service Washington Hospitality Weekly

Weekly Update: Big Win for Hotels: Initiative 124 Ruled Unconstitutional

Big Win for Hotels: Initiative 124 Ruled Unconstitutional The Washington State Court of Appeals ruled that Seattle’s Initiative 124 was unconstitutional because it violates the single-subject rule. The city has

Industry News

Chipotle taps Zenput to ensure food safety standards

Chipotle Mexican Grill plans to improve restaurant operations, including following its food safety protocols, through the deployment of Zenput. The San Francisco-based company’s software is primarily used by brands such as Domino’s Pizza, KFC, and 7-Eleven to audit restaurant operations remotely. (Nation’s Restaurant News)

Full Service Lodging News Room Quick Service Washington Hospitality Weekly

Weekly Update: National Restaurant and Lodging Associations Commit to Training 550,000 Workers, Students

National Restaurant and Lodging Associations Commit to Training 550,000 Workers, Students During an event at the White House last week, the National Restaurant Association Educational Foundation and the American Hotel

Industry News

What does the future of food safety look like?

The use of new technology will help foodservice businesses respond more quickly and efficiently to foodborne illness outbreaks, according to food safety expert Beth Johnson. Johnson, CEO of Washington, D.C.-based Food Directions, recently addressed our Quality Assurance Executive Study Group (QA ESG) on the future of food safety. (National Restaurant Association)

Industry News

Here are 4 food safety challenges to overcome. Learn why

One of the most important aspects of a food restaurateur’s operations involves proper food safety techniques. With the right programs and training, restaurants can help prevent foodborne illness outbreaks from occurring, and protect their customers’ health. (National Restaurant Association)

HERO

Handwashing

It’s All in the Hands… Foodborne illnesses from ill food workers are spread by the hands. Many of the employee hygiene requirements in the food rule are designed to prevent

HERO

Washington Food Rule

Cook-Chill & Sous Vide (The revised rule adds requirements for cook-chill and sous vide.) Traditional cook-chill and sous vide preparations require sealing food in air-tight bags. This oxygen-reduced, anaerobic environment can

Industry News

Farm-to-Table’s Food Safety Perils

The National Restaurant Association surveyed 1,298 members of the American Culinary Federation in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or a “perennial favorite.” The chefs and restaurateurs ranked ‘hyper-local sourcing’ as the No. 1 concept trend. (Risk & Insurance)

Industry News

Promote your restaurant’s dedication to food safety

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. One mistake, such as using a contaminated utensil to handle ready-to-eat food, can lead to foodborne illness and a tarnished business reputation. (National Restaurant Association)

Full Service Programs Quick Service Training & Education Uncategorized

Handling Beef

How do you know if your staff is safe? Make them ServeSafe!  Raw Beef Beef should be chilled immediately after it is received. Since meat freezes at 28F and microbial