'National Food Safety Month' highlights industry best practices

September is the National Restaurant Association's National Food Safety Month. This year's theme is "Let it Flow."

FEATURES


How one restaurant is cutting egg prices

While most restaurants are still passing down higher egg prices to customers thanks to the egg shortage caused by the bird flu, one restaurant has discovered a way to reverse its price hikes.

US House blocks mandatory GMO labeling

On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.

Egg shortage 2015: How is your restaurant coping?

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.

Receiving 101: Control and Safety

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

Bird Flu: What restaurants can do to overcome its impact

While financials for publicly traded restaurants remain positive remain positive overall, helped by lower cheese and wheat costs, many operators must still contend the impact of Avian Influenza.

Catering to success with menu labeling

Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.

5 for 5: McDonald's, desserts, technology among trending articles

The top five articles trending on QSRWeb range from McDonald's to dessert trends to technology.

Lessons from a prolific, international restaurant franchisee

The president of QSR International says offering a breakeven promotion around a beverage is the 'most intelligent thing you can do' going into a new market.

Gluten-free beer finds its way

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...

How to make sure your dishes are properly sanitized

Ideally, one person should clean the dishes and the other person sanitize and handle the clean ones. If this isn’t possible, strict procedures must be followed to disinfect hands between loads.

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NEWS


Supply-chain study: Consumers demand sustainable food products

Technomic and Deloitte Advisory research assesses what's next in supply-chain logistics.

Compass Group adopts Five Freedoms for animal welfare

Compass Group joins Wal-Mart and General Mills in embracing Five Freedom’s procurement practices.

Alliance for Hispanic Health supports FDA trans fats busting

The National Alliance for Hispanic Health issued a statement this week on the FDA move to eliminate artificial trans fats from foodservice industry products over the next three years.

Restaurant chains pledge reduction in antibiotics to Obama admin

Critics argue that antibiotics are still a problem in agriculture.

Wisconsin governor declares state of emergency for bird flu outbreak

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.

IFA advocating for SBA to develop 'reasonable standards' for franchises

IFA stated that franchisors and franchisees should not be considered "affiliated" solely because of contractual rights and obligations.

NRA reaches 6M food safety certifications

The NRA's ServSafe program provides educational materials to the restaurant industry.

McDonald's Buenos Aires franchisee amends antibiotics policy

Buenos Aires-based Arcos Dorados a McDonald’s franchisee with restaurants in 20 Latin American and Caribbean countries, announced its continued commitment to the responsible use of antibiotics in food animals including measures to limit their use.

Beef patties recalled due to possible Listeria

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and Kenosha Beef International have received no reports of illness.

Edo Japan donates thousands to Canadian food banks

Edmonton, Alberta, Canada-based Edo Japan, a QSR that serves Teppan-style food, is donating $14,900 to Edmonton's food bank.

PAR announces rollout of SureCheck Advantage device

Users can perform checklists and access unlimited compliance data and reports using the SureCheck Advantage.

McDonald's Japan posts first annual loss in 11 years amid food-safety scandal

Diners have found plastic, vinyl and a human tooth in McDonald's Japan food in recent months.

SafetyChain providing ROI calculation to promote food safety platform

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,...

San Diego County adds NRA's ServSafe training course

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.

Auntie Anne's retail pretzel dog supplier issues recall over misbranding

City Line Foods Manufacturing Co. has recalled more than 1 million pounds of frozen pretzel dogs because of "misbranding and undeclared allergens." MeatPoultry.com reported that the recall came about after a routine label review by the USDA Food Safety and Inspection Service found soy lecithin – a known allergen – in the product.

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Consumer awareness of food safety is growing as government regulations tighten. Restaurant operators must also stay aware of food safety issues and provide training to employees. Check out this research center for the latest news and best practices.