Tag "food safety"
Coronavirus and restaurants: 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 National Restaurant Association has resources
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
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
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
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
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)
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
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)
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)
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
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
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)
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)
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
Across the board (cutting boards)
What’s the center of your kitchen food-safety program? If it’s not the cutting boards, your efforts to produce pathogen-free food stand little chance of succeeding. In fact, kitchen cutting boards