Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...
Ebola has grabbed the headlines, but operators need to be prepared for more mundane risks, like influenza and norovirus.
Kevin Roberts is an expert in food safety research and training and focuses specifically on overcoming employee barriers to food safety implementation in the commercial foodservice setting.
The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.
Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.
Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.
Gluten-free menu items have increased by 200 percent since 2010.
A security expert gives four tips on how restaurant owners can protect their businesses.
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Restaurants can avoid serving undercooked meat by using a digital monitoring system.
Wisconsin Gov. Scott Walker declared on Monday a state of emergency after discovering three flocks of poultry in the state contracted a lethal case of bird flu.
The NRA's ServSafe program provides educational materials to the restaurant industry.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and Kenosha Beef International have received no reports of illness.
Users can perform checklists and access unlimited compliance data and reports using the SureCheck Advantage.
SafetyChain Software announced it is offering a complimentary Return on Investment calculator report for food and beverage companies looking to build a business case to implement food safety and quality assurance automation solutions in 2015. According to a news release,...
The cucumbers were not contaminated by Jimmy John's crew members, but sometimes during growing, harvest, transport or distribution of the produce, which was imported from Mexico.
The National Restaurant Association's ServSafe Food Handler online training course has been approved by San Diego County in California. The training program is geared toward restaurant operators and their employees, who have the opportunity to earn the San Diego Food Handler card.
The educational site is designed to help caterers, food trucks and other operators manage risk exposure.
SCS Global Services has partnered with SafetyChain Software to provide services for training, certification to third-party food safety schemes, and food safety and quality assurance automation.
The National Restaurant Association has released "ServSafe Food Handler Guide for Food Banking," its food-handling training guide for Feeding America's broad network of food bank employees, agency staff and volunteers.
As part of its strong commitment to food safety, the National Restaurant Association announced this year's National Food Safety Month (NFSM) will mark its 20-year anniversary by featuring the top 20 food safety tips from the past 20 years.
A 67-year-old Utah woman suffered severe burns to her mouth and throat after drinking sweet tea laced with lye at a Dickey's Barbecue Pit in Utah.
RMD Technologies, LCC recently launched the D-Mometer and TAM Network, a "machine-to-machine" (M2M) solution that provides businesses and consumers real-time information on the time and temperature exposure of meats, produce and other perishable items.
Culinary Software Services announced the availability of Lot Tracking as an add-on feature in the recently released ChefTec xt3. "The ChefTec Lot Tracking Module allows the operators to quickly establish the source and movement of the affected food items and...
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The 2014 AllergyEats Food Allergy Conference is set for Oct. 21 beginning at 8 a.m.