Food Safety Magazine
AUGUST 6, 2023
A simple review of organizational structures shows that food safety teams report to different functions across food companies, but what structure provides the best opportunity for success of the food safety team, and what are the measures of success? Identifying the structure that sets up the food safety team to drive daily compliance and upgrade existing programs is key.
Food Safety News
AUGUST 6, 2023
When a hardworking, but exhausted, a New York City realtor spied a festive-looking plastic tray of cut-up fruit in a store’s deli section, she reached out, picked it up, and looked it over carefully. She remembered reading something about not buying cut-up fruit but she didn’t remember exactly what it was. Besides which, the fruit looked good — even watermelon and cantaloupe.
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Food Safety Magazine
AUGUST 6, 2023
Implementing an effective Listeria environmental monitoring program (EMP) is an important way to ensure that a company will meet obligations to consumer/customer protection, maintain its reputation and its brands, and conform to regulatory requirements. A good Listeria monitoring program enables knowledge of where Listeria can enter, harbor, and move through the facility, which is the first step toward keeping it on the run and not allow it to impact production surfaces or finished product.
Hospitality Net
AUGUST 6, 2023
Food and beverage are a key sector in the hospitality arena, and lodging operators must identify what guests expect with regard to food and beverage, innovation, high quality, efficiency and great product choices.
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Food Safety Magazine
AUGUST 6, 2023
One constant throughout the evolution of the meat industry has been the contribution of a biologically diverse microbiome. Meat and poultry processors have several tools to understand the context of the microbial ecology throughout the entire farm-to-fork supply chain. Culture-based techniques have been used by industry for decades and remain an important tool to obtain a good understanding of microbial load and the presence of selected pathogens.
Hospitality Net
AUGUST 6, 2023
We believe in the importance of sleep. If a guest doesn’t get a good night’s rest they are less inclined to return. That profound statement came courtesy of Simon Chapman, Complex General Manager for The Benjamin Royal Sonesta, who oversees the hotel’s Rest & Renew Sleep Program] in collaboration withDr. Rebecca Robbins, a medicine professor specializing in sleep science and author of “Sleep for Success” (2011).
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Hospitality Net
AUGUST 6, 2023
A hotel reservation form is a crucial tool for hoteliers, providing a structured method for guests to book their stay. It’s a document that collects all the necessary information from the guest, ensuring a smooth and efficient reservation process. This form is a key point of interaction between the hotel and the guest, and its design and functionality can significantly impact the guest’s booking experience.
Food Safety News
AUGUST 6, 2023
Almost 2,000 poisonings linked to wild mushrooms were recorded in France in 2022. A total of 1,923 intoxications were reported to poison control centers (CAP) during the surveillance period, between July and December. The amount is usually around 1,300 cases. Levels in 2022 were similar to those in 2019. The monthly poisoning peak of 2022 occurred in October when more than 1,000 cases were recorded.
Food Safety Magazine
AUGUST 6, 2023
Experimental evidence has shown that vegetative bacterial pathogens, such as Salmonella spp., are extremely tolerant to thermal treatments, and the thermal processing conditions designed for high- and intermediate-moisture foods are not effective for low-moisture foods. There is a need for a fundamental understanding of the influence of key factors on the thermal resistance of bacterial pathogens, including Salmonella, to design and validate thermal treatments for low-moisture foods.
FMT Magazine
AUGUST 6, 2023
The FSSAI has asked laboratories to use the manual of methods of analysis approved by the food authority for tea, coffee and chicory, and the manual shall be used by the laboratories with immediate effect. Similarly the manual of methods of analysis for fish & fish products was also approved by the FSSAI and the approved manual shall be used by the laboratories with immediate effect.
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The Restaurant Technology Guys
AUGUST 6, 2023
Hey, welcome to the podcast where I, talk to amazing entrepreneurs and innovators who are changing the world with their ideas and products. In this episode, I chat with Osayanmo Osarenkhoe , the founder of ClearCOGS, a startup that uses AI to help restaurants optimize their food preparation and reduce waste. We discuss how he came up with the idea, what challenges he faced along the way, and what his vision is for the future of food service.
Hospitality Net
AUGUST 6, 2023
As a prospective student, you may associate the fall season with the beginning of an academic journey. However, there’s a growing trend that is challenging this convention – starting your studies in the winter semester. Starting your learning journey in the winter offers unique advantages that can enhance your experience, open doors to exciting opportunities, and provide a fresh perspective on your educational path.
Food Safety Magazine
AUGUST 6, 2023
Digital supply chain technologies can help importers streamline and automate FDA's Foreign Supplier Verification Program (FSVP) compliance process. For example, using blockchain technology, importers can create a tamper-proof record of their supply chain activities, including supplier compliance verification. This can improve supply chain transparency and provide a single source of truth for all supply chain stakeholders.
Food Safety Magazine
AUGUST 6, 2023
Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.
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