Food waste is a pressing issue. Americans dispose of 160 billion pounds of food per year. That’s 40% of all food available, or 730 football stadiums full of discarded but safe food that is still edible. Many restaurants contribute to this waste when...
Connected Insights Blog
Food trucks are here to stay. What might have seemed a fad a decade ago is now BIG business. The food truck niche is projected to haul in a whopping $2.7 billion in 2017. It’s not just small players either, many of the largest national chains have...
Food needs to be handled correctly from purchase to plate to ensure it’s safe to serve in your restaurants. Safe practices for handling, cooking, and storing food are essential to keeping your customers safe from foodborne illness.
Twenty percent of the total United States’ food supply is imported. To break that down, 70% of our seafood is imported, as well as 35% of our fresh produce. That’s a lot, and it could likely include foods that are being distributed to your...
The FSMA Rule on Sanitary Transportation is one of seven foundational rules proposed by the FDA to create a risk-based framework for food safety. The overall objective of the rule is to prevent practices during transportation that create hazards,...
When the Food Safety Modernization Act (FSMA) passed in 2011, it shifted U.S. food safety policy from a reactive afterthought to a proactive mission. That is, rather than responding to contamination after the fact, the law mandates preventing...