Author Archive

The Importance of Sanitation in the Restaurant Industry

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 April 8th, 2011 |  Author: Jason Rahm

According to a recent survey by USFoodSafety.com, 99% of the consumers said that cleanliness was important in a restaurant. (Download survey results here) However, there is a disconnect between what respondents say and what they do. The same survey showed that 54% of the participants avoid looking into the food prep area, for fear of what they might see. So, restaurant patrons care about cleanliness but are afraid the restaurants they ...

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Improving the Effectiveness of Third Party Food Safety Audits

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Posted on November 24, 2011 by Roy Costa


The controversy continues over the value of third party audits in food safety at the fresh produce level, as pointed out by Professor Doug Powell at Kansas State University in his BITES blog.

Jim Prevor, produce industry analyst, says changes are needed, while the law firm Marler-Clark is suing a food safety auditor and a third party auditing firm.

The lingering question remains, “how can we improve this system”?

Third party audits are best implemented when there are regulatory controls over the audited ...

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FDA Compliant Ingredient Statement

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An ingredient statement is important information to consumers and required of manufacturers by the Food and Drug Administration (FDA). Ingredient statements can be simple or complex depending on your food product, but the following are a few basic rules that apply.

All ingredients used to fabricate a food must be listed in the ingredient statement by its common or usual name, unless it is covered by an exemption. If your product is a single ingredient food, such as sugar, you are ...

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Food Labeling – Allergens

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In 2004 the Food Allergen Labeling and Consumer Protection Act (FALCPA) was enacted to address the labeling of foods that contain certain food allergens. As of January 1, 2006 all packaged foods regulated under the U.S. Food and Drug Administration (FDA) must comply with FALCPA’s food allergen labeling requirements. Note: foods regulated under the USDA are not required to follow the FALCPA’s requirements.

FALCPA defines eight major foods or food groups that account for 90 percent of all food allergies. Allergen ...

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How to tackle menu labeling

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March 28, 2010 | By Anita Jones-Mueller
Anita Jones-Mueller

Editor’s note: The following column is from Healthy Dining, a group of restaurant-industry nutrition specialists. Healthy Dining’s website, HealthyDiningFinder.com, helps consumers find restaurants offering “dietitian-approved Healthy Dining” menu options. This series of columns provides restaurant operators with information on industry-related nutrition topics. The views expressed here do not necessarily reflect those of Nation’s Restaurant News.

It’s official. A nationwide menu-labeling ...

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First Post

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This is my first post on Your Hospitality Solutions Blog

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