Allergens Food Supply Kitchen Safety Take-out 
360Training
JUNE 11, 2020
What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is the transfer of bacteria and other contaminants during food handling. Bacteria and viruses are the biggest concerns because they multiply in food at certain temperatures and transfer between items easily.
The Rail
JANUARY 15, 2024
Furthermore, four out of five (82%) said they lose their appetite when they see grease or dirt at a restaurant, underlining the importance of upholding proper hygiene across the board. This involves taking into consideration the details that a customer typically interacts with during their restaurant experience — like the bathroom.
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Apicbase
MAY 8, 2024
MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?
Apicbase
NOVEMBER 28, 2022
Food traceability is compulsory for many food companies in the US, Europe, and the UK. These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. And that, in turn, drives more interest in food traceability software.
Culinary Digital
MAY 16, 2022
Trend #1: Health consciousness, nutrition, & wellness According to research enacted by Statista, 64% of consumers regard healthfulness as a significant factor of consideration when buying food and beverages. In other words, the foodservice industry needs to offer more healthy foods to appeal to growing segments of the consumer population.
Modern Restaurant Management
NOVEMBER 2, 2023
Shaw's “ Who Watches the Kitchen ?” ” takes readers on a rollicking, astonishing journey through the hidden truths of the foodservice industry. Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches.
7 Shifts
JUNE 28, 2021
72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. Inspection: The inspector will begin to survey your restaurant and kitchen. coli outbreaks and other foodborne illnesses.
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