According to the USDA, 70% of consumers think thatfood tastes better or of higher quality if it is labeled organic. But, is it actually better for you just because it says ‘organic’ on the packaging?
FOOD WITH INTEGRITY: DON’T LEARN THE HARD WAY.
In 2016, Chipotle’s famous tagline, “Food with Integrity,” sounded more like famous last words—even after many years of success. That’s what happens when outbreaks of E. coli, salmonella, and norovirus at your restaurant make front-page national headlines.
In the food industry, there are many regulations in place to ensure the safety of food for consumers. These regulations are important to follow from farm to fork.
Biological hazards are an unforeseen threat to consumers. Much like with chemical hazards, it is the job of food service professionals to protect their consumers.
Biological hazards are foodborne viruses, fungi, bacteria, and parasites. The most common biological hazards to be aware of are E. coli, Shigella, Norovirus, Salmonella, Hepatitis A, and Staph.
A biological hazard outbreak can occur within any...
Who steps in when food prep staff members don’t show up for work? Who saves the day when a surge of customers creates a long line at the counter? Who takes control when staff members don’t perform a task in accordance with food safety protocols? The answer to these questions: Restaurant Supervisors. Restaurant supervisors are the newest superheroes in the battle against the pathogens attacking our food. They do...
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1 in 6 Americans contract a foodborne illness each year. Many illnesses occur from food consumed at restaurants.
