As the food market becomes increasingly globalized, our neighborhood supermarkets are shelved with well-traveled products from every nook and cranny of the planet. Fresh Wellfleet oysters from Massachusetts are shipped to the finest restaurants in Las Vegas; cod from Norway is processed into filets in China and then shipped to Scandinavia; coffee beans travel across continents, from crops to cups, to meet the...
The FDA’s stance on Active Managerial Control
More now than ever, the active communities of review and ranking sites have provided a clearer window into restaurants and food establishments, and needless to say, this transparency and honest feedback is invaluable to owners and consumers alike.
In the restaurant world (and for that matter, food service in general), there are important decisions to make as to who's accountable for temperature checks and how accountability and responsibility tie in with daily duties, from busy owners to stressed counter-staff.
Propylene Glycol in Fast Food: What is it?
On January 4, 2011, in an effort to prevent food borne illness, the FDA’s Food Safety Modernization Act was signed into to law.
The bacteria that cause foodborne illness, called pathogenic bacteria, can grow rapidly in food that’s above 40 ⁰F and can double in number in little as 20 minutes. Pathogenic bacteria doesn’t affect food’s odor, taste, or appearance, so you can’t tell it’s there.
