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Investing In Digital Technology Is Investing in Food Safety

Modern Restaurant Management

Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. It is the industry's primary responsibility to be sure the food they sell and serve to consumers is safe.

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6 Secrets To Ace Restaurant Health Inspections

The Restaurant Times

Ever wondered how restaurants ensure that their food is healthy enough to consume? If yes, then the answer is by passing regular restaurant health inspections conducted by municipal authorities to ensure public safety. Auditing processes ensure that safety standards are met in the procurement of ingredients and preparation of food.

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The Labor Disputes at Amy’s Kitchen, Explained

EATER

chirps a green banner on the homepage of Amy’s Kitchen, the organic packaged and prepared-foods giant. Amy’s Kitchen has demonstrated a callous disregard for workers’ health, safety, and human rights in violation of the B Corp Declaration of Interdependence,” Teamsters Local 665 principal officer Tony Delorio said in a statement.

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Ghost Kitchen Masterminds Behind R2 Provisions, Part 2

Hot Schedules

When asked what key takeaways she’d share with an independent restaurant owner facing similar challenges, she said: Safety first. They are helping us stay in business and we feel we are helping them by providing good tasting food and basic provisions safely at the most affordable price we can offer. Look at your menu. Click here !

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3 FREE resources to help you maintain top ice machine cleanliness

Clean Ice

Did you know that it is the venue’s responsibility to operate within the 2006 Food Hygiene Regulations when using and serving ice? Here are 3 resources to guide you and help ensure the ice you serve meets the high standards set by UK food safety authorities.

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The Link Between Deadly Lettuce Outbreaks and a Warming Planet

EATER

coli outbreak in the United States since 2006, when a Shiga toxin-producing E. It’s not perfect, but statistically speaking, “the reality is that we have a pretty safe food supply,” says Lee-Ann Jaykus, a professor in the department of food, bioprocessing and nutrition sciences at North Carolina State University.

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What Can Danny Meyer’s Hospitality Ethos Do For Panera Bread Workers?

EATER

The world of fast food is not new to Meyer — in addition to his not-so-small army of upscale establishments, he’s also the founder of the enormously popular Shake Shack burger chain, which famously offers a higher-quality-than-average fast-food burger and other dishes that gesture to local ingredients.