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Stop Prepping Veggies – Strategy in Post-Pandemic Recovery

Modern Restaurant Management

Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness. There are a variety of produce items that can be purchased already prepared like lettuce-based items, coleslaw, and guacamole.

Nutrition 421
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Five Ways Technology is Enhancing Consumer Trust

Food Safety Tech

According to research by NielsenIQ and the Food Industry Association, two-thirds of shoppers are willing to switch to brands that provide detailed product information. However, according to this DNV-GL survey, 69% of consumers are willing to pay more for products with clear quality and safety certifications.

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Best Practices for Surviving in a Cautious Landscape

Modern Restaurant Management

Kulasooriya said staying on top of menu and ingredient trends is always important for operators as is quickly finding the best combination of quality and price in a restaurant’s purchasing operation is critical to that, and e-commerce platforms not only do that but can highlight the ingredient trends driving it all.

Inventory 402
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Nutrition Bars Recalled for Undeclared Milk After 11 Suffer Allergic Reactions

Penn State Food Safety Blog

based in Oakmont, PA is recalling select lots of NuGo Dark Chocolate Chip and Dark Chocolate Pretzel nutrition bars because they may contain undeclared milk. Evidently, 11 people with allergies to milk still purchased and ate this product. The firms investigation is ongoing Recalled product can be returned to the place you purchased.

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Animal Nutritional Company Recalls Feed for Potentially High Levels of Copper, Low Levels of Zinc

Penn State Food Safety Blog

ADM Animal Nutrition, a division of ADM (NYSE: ADM), is recalling specific pelleted animal feed products because they may contain elevated levels of copper or have levels of zinc below the represented amounts which could be harmful to cattle. ADM discovered this issue during routine production.

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Many Do Not Cook Frozen Vegetables - Implications for the Food Safety Plan

Penn State Food Safety Blog

Results of a recent research survey published in the Journal of Food Protection show that about 9% of people do not cook frozen vegetables, although cooking instructions are stated on the product package. Many frozen foods facilities were built decades ago when there was no perceived risk due to organisms like Listeria monocytogenes.

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Building a Safer and More Sustainable Food Environment: Key Practices for Food Safety and Restaurant Professionals

Food Safety Tech

That means that restaurants need to work hard to reduce contamination, control pesticide use in high-risk foods, implement rigorous surface sanitation protocols, and adopt sustainable practices to create safer, more responsible dining experiences. Food safety professionals should stay informed on updated pesticide regulations.