FOODSERVICE UPDATES
  • Foodservice Updates
  • Trends
    • Commodities
  • Recipes
    • Featured Recipe
    • Appetizers
    • Beef
    • Breakfast
    • Burgers
    • Desserts & Snacks
    • Handhelds
    • Pasta & Rice
    • Pizza
    • Plant Based
    • Pork
    • Poultry
    • Salads
    • Seafood
    • Sides
    • Soups & Sauces
  • Digital Media
  • Technology
  • Safety
  • Management Tips
  • Free Newsletter
  • Foodservice CEO

​Contaminant-free produce

6/28/2021

 
cleaning vegetables
If you’re serving up more raw vegetables right now – and keeping watch on potential food safety problems in the supply chain – you may be more concerned about taking steps to make your produce extra clean and contaminant-free. There are a number of antimicrobial produce washes on the market that promise to kill nearly 100 percent of pathogens, but are they worthwhile? According to the FDA, there isn’t a need for a specific produce wash – rinsing with plain running water and, for firm produce, scrubbing with a brush, is all that’s needed. In fact, it has said that such washes may leave a residue on a piece of produce or change its taste. However, a produce wash may feel like the safer choice if you’re serving foods with a poor safety history, if you anticipate problems related to regions where you source produce, or if you simply serve a lot of dishes containing raw vegetables.

​Ventilation technology for cleaner air

6/28/2021

 
ventilation
It didn’t take a pandemic for restaurants to focus on safety – the industry is among the most regulated around. But now, any extra tool or technology designed to protect safety (particularly in ways that were not needed before) is likely to become the norm. Ventilation is now a heightened concern, and operators are increasingly monitoring and sharing information about their air quality in an effort to attract guests. Safety is still the new hospitality. One online tool to consider is Safe Air Spaces, which helps operators estimate the risk of the air in their facilities based on factors such as floor area, occupant number, ceiling height, outdoor air supply and other factors. It may help you pinpoint your trouble spots before you invest in larger systems to protect your restaurant.

​Smarter food safety for seniors

6/21/2021

 
senior diners
What portion of your guests are seniors? Adults over the age of 60 are more likely than younger adults to be hospitalized or to experience complications due to foodborne illness. They tend to struggle to fight off pathogens such as E. coli, Listeria and Salmonella. Keep this in mind when selecting suppliers and planning your menu – particularly your delivery menu as your food faces greater security risk and has more opportunity to enter the temperature danger zone. Make your staff aware of the need to take special precautions with foods such as raw meat, fish and dairy, which are more susceptible to contamination than other foods.

Different meat poses different kinds of risks

6/21/2021

 
meat alternative
​So much is said about how meats must be handled and stored to protect safety, but less so about vegetarian or vegan meat substitutes. Dr. Joseph Puglisi, a professor of structural biology at the Stanford University School of Medicine who also chairs a scientific advisory board for Beyond Meat, told Food Safety News that the risks of contamination and spoilage are much lower with meatless products overall. E. coli and other pathogens grow more slowly in plant-based meats than in conventional meats. However, there are still food safety risks to monitor. They tend to relate to any allergens present in the meat substitutes, along with chemical additives that aren’t fully understood.

Should you rotate your sanitizer?

6/14/2021

 
sanitizer
​If you’re having problems with food safety and contamination, could your sanitizer be to blame? While microorganisms may develop resistance to sanitizer, but chances are better that your challenges are due to other issues around your facility. According to a Food Safety Magazine report, it’s more important to focus on following each step of the cleaning process, addressing problems with poorly designed equipment with crevices that can harbor microorganisms, applying your sanitizer over the entire surface, and being aware of biofilms that can form on surfaces and encase a microorganism (and require a different kind of treatment).

Is your restroom ready?

6/14/2021

 
restroom
Even before the pandemic, restaurant guests would make assumptions about the state of the restrooms and what they might indicate about the restaurant’s commitment to food health and safety. Now that guests are all the more aware of cleaning and sanitation practices, as well as the ways in which viruses can spread, it’s important that your restaurant presents you well. If your restaurant has high-traffic periods, make sure you have larger dispensers that help ensure you won’t get caught short on soap and hand towels. Replace air dryers. Finally, develop a clear checklist of maintenance tasks and have your staff check restrooms at regular intervals.

Reinventing service safely

6/7/2021

 
food safety
Throughout the past year, restaurants that once had buffet lines, salad bars and other self-service stations have had to reinvent them for the current environment – and those changes may be permanent. This has also resulted in the introduction of more action stations and grab-and-go options, as well as changes in how employees are assigned to tasks within the operation. It’s a good time to make sure your team is up to date on current safety precautions. They should understand how to maintain proper temperatures for hot- and cold-held foods, preheat foods for hot-holding, prevent cross-contamination when bringing in fresh food or serving a guest, and when to discard food that has been sitting out for service.

Does your packaging discourage tampering?

6/7/2021

 
delivery driver
​A survey from US Foods found that 28 percent of delivery drivers said they had taken food from an order – and 50 percent of drivers had been tempted. It’s worth reviewing your delivery menu and removing items that are easy to pilfer – like fries – and using tamper-evident packaging and labels suited to the food and container to make sure everything arrives as it should. Paper-based labels can tear more easily than film-based labels and are more apt to show tampering if there is a removal attempt, but they also may not stand up as well to contact with liquids or condensation. Need a source for tamper evident solutions check out our selections from various vendors at https://www.foodserviceceo.com/tamper-evident-solutions.html

    subscribe to our newsletter

    Picture
    Picture
    Picture

    Archives

    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018

    RSS Feed

    Categories

    All
    Accidents
    Agriculture
    Air-circulation
    Alerts
    Allergy
    Angry-customers
    Antibiotics
    Apple
    Appliance
    Assessment
    Audit
    Automation
    Back Of The House
    Bacteria
    Barcode
    Bbq
    Behavior
    Bending
    Beverages
    Bread
    Budget
    Buffet
    Buildup
    Centralized
    Certification
    Checklist
    Chemicals
    Chicken
    Cleaning
    Climate-change
    Cold
    Communication
    Complaint
    Condiments
    Contactless
    Contanmination
    Cooking-times
    Cooling
    Coronavirus
    Covid
    Cross-contact
    Crosscontamination
    Cross Contamination
    Culture
    Cutting-board
    Delivery
    Digital
    Disaster
    Disinfecting
    Distributor
    Dried
    Ecofriendly
    Ecoli
    E-coli
    Educate
    Eggs
    Emergency
    Employee
    Equipment
    Error
    Exterior
    Fall
    Feedback
    Fire
    Fish
    Flood
    Flooding
    Flu
    Foodbourne
    Food-fraud
    Foodkeeper
    Foodsafety
    Food Safety
    Foodsafety8e1fcbeb2b
    Foodsupply
    Food Supply
    Freeze
    Freezer
    Freshness
    Fruit
    Garbage
    Gloves
    Gluten
    Grabngo
    Grease
    Greens
    Grill
    Growing
    Guidelins
    Haccp
    Hair
    Hair-nets
    Handwashing
    Hazards
    Health
    Healthcode
    Health-code
    Heat
    Hepatitis
    Holiday
    Hood
    Hours
    Hvac
    Hygiene
    Ice
    Icecream
    Illness
    Incentives
    Ingredients
    Inspection
    Inspections
    Investigation
    Jewelry
    Jewlery
    Job-satisfaction
    Kitchen
    Knifes
    Labels
    Labor
    Legal
    Legislation
    Lifting
    Log
    Maintenance
    Management
    Marinade
    Marketing
    Mask
    Measure
    Meat-free
    Mental-health
    Menu
    Mercury
    Mobile
    Monitor
    Morale
    Norovirus
    Odor
    Orders
    Outdoor
    Outdoordining
    Over-extension
    Packaging
    Pathogens
    People
    Personalbelongings
    Pests
    Phone
    Planning
    Plantbased
    Plant-based
    Plastic
    Policy
    Portions
    Positivereinforcement
    Poultry
    Power
    Ppe
    Produce
    Quiz
    Recall
    Recycle
    Refrigerator
    Remote
    Repeat
    Restroom
    Reusable
    Review
    Rice
    Risk
    Roasting
    Robot
    Root-vegetables
    Safety
    Safety-quiz
    Safetyviolations
    Safety-violations
    Salad
    Samonella
    Sanitize
    Scheduling
    Score
    Seafood
    Seniors
    Service-fee
    Sesame
    Shield
    Sick
    Slice
    Slim
    Slip
    Socialdistancing
    Social-distancing
    Soda-fountain
    Solar
    Source
    Sous-vide
    Spices
    Staff
    Standards
    Storage
    Storms
    Straws
    Stress
    Substitution
    Supplier
    Supply-chain
    Tabletop
    Takeout
    Take-out
    Takeoutfed487ce46
    Tamper-evident
    Technology
    Temperature
    Thanksgiving
    Thawing
    Towels
    Traceability
    Tracking
    Training
    Transparency
    Trip
    Twisting
    Uniform
    Uv
    Vaccine
    Validate
    Vegan
    Vegetables
    Ventilation
    Virus
    Volunteers
    Warm-weather
    Washing
    Waste
    Weather
    Wellbeing

Get our Free Newsletter
Team Four Foodservice
​Recipes
Corona Virus Resources
Value 4
Quarterly Outlook
​Palette Foodservice
​
Foodservice CEO
© 2023 Team Four Foodservice
  • Foodservice Updates
  • Trends
    • Commodities
  • Recipes
    • Featured Recipe
    • Appetizers
    • Beef
    • Breakfast
    • Burgers
    • Desserts & Snacks
    • Handhelds
    • Pasta & Rice
    • Pizza
    • Plant Based
    • Pork
    • Poultry
    • Salads
    • Seafood
    • Sides
    • Soups & Sauces
  • Digital Media
  • Technology
  • Safety
  • Management Tips
  • Free Newsletter
  • Foodservice CEO