Jan/San & Disposables News

In the processing and packaging areas of baking and snack facilities, allergen-containing dust has been identified as a potential cross-contamination point. It’s also a common observation that’s made during many audits, including those by Global Food Safety Initiative inspectors and others. Specifically, the concern is that the contamination of non-allergenic foods by airborne dust and…

When bakers think of sanitation as a “must do,” they think of routine cleaning initiated when a plant stops a production run or does a product changeover. However, there are areas of equipment and a facility that are not accessible during routine cleaning. Hard-to-reach and other at-risk locations not normally exposed need to be scheduled…

With three of the nation’s four prominent professional sports leagues in action, the May calendar is abuzz with action. The National Basketball Association and National Hockey League playoffs remain in full swing, while Major League Baseball has hit the one-month mark in its summer-long grind to the Fall Classic. Fans are pouring into stadiums from…

May 7 marked the official start date for the oft-delayed menu-labeling laws. It took nearly a decade, but at last restaurants and other away-from-home food retailers are being required by federal obligation to include calorie counts on menus and signage. The rule applies to “any restaurant or retailer serving food for away-from-home consumption with more…

New York City restaurants and other businesses with 15 or more employees would be required to conduct annual anti-sexual harassment training for all workers, including supervisors and managers, in a bill that is awaiting Mayor Bill De Blasio’s signature. The “Stop Sexual Harassment in NYC Act,” a package of 11 bills aimed at addressing workplace…

Restaurateurs always look to enhance guests’ dining experiences and boost sales. Here, service expert Bob Brown, a speaker at our Restaurant Revenue Growth Conference, offers six tips on turning servers into service stars and increasing customer engagement: Know the products you’re selling. This is the foundation for increased sales and engagement. Many restaurants don’t provide servers…

The concerns over the recent U.S. outbreak of E. coli involving romaine lettuce may last no more than a few weeks, as the area of Arizona where the offending produce is believed to have come from is now out of production and California farms are taking over. Federal officials are still trying to trace the…

The US Dept. of Agriculture’s Food Safety and Inspection Service (FSIS) announced on April 11 that Chicago-based Conagra Brands Inc. is recalling approximately 135,159 lbs. of Salisbury steak products (containing poultry, pork, and beef) that may be contaminated with extraneous materials, specifically bone. The problem was discovered after the company received several consumer complaints and three…

Panera Bread Co. has recalled all of its 2-oz and 8-oz cream cheese products sold in its U.S. bakery cafes. The recall comes on the heels of a finding in which samples of one variety of 2-oz cream cheese from a single production day showed a positive result for the presence of Listeria monocytogenes. Panera said…

Chipotle Mexican Grill outlined several programs aimed at diverting 50 percent of its food waste from landfills by 2020. The pledge, announced Monday, is an expansion of existing efforts at the Denver-based chain. Chipotle’s more than 2,400 restaurants have already diverted 40 percent of food waste bound for landfills. The company outlined programs that will…