Blog Food & Service

Thursday March 13, 2014

Make hygiene family friendly

Editorship Chicopee Europe

Food safety and the environment

Make hygiene family friendlyMany restaurants nowadays are keen to present themselves as family friendly. Going out for dinner can be an occasion for all the family, with children’s menus and special experiences as part of the dining experiences, from self-service ice cream machines to goodie bags.

One challenge for family friendly restaurants is maintaining hygiene and food safety. Young children are more likely to get messy, of course, which can mean more frequent or intensive cleaning for front of house staff. But there could be another reason to stay alert to hygiene…

Monday February 3, 2014

What are the riskiest foods your restaurant can handle?

Editorship Chicopee Europe

Food safety and the environment

What are the riskiest foods your restaurant can handle?For many cultures worldwide, the holiday season involves family get-togethers and big, home-cooked meals. The image of families gathered round a full table of food and carving a plump Thanksgiving or Christmas turkey is a familiar one, for instance.

This is also a time of year when advertising – often commissioned by government agencies – warns people to defrost food carefully and/or cook it thoroughly.

While warnings about (for instance) salmonella from a poorly defrosted turkey may be well placed – in the UK, December…

Tuesday January 14, 2014

Food safety issues now being snapped and shared

Editorship Chicopee Europe

Food safety and the environment

Food safety issues now being snapped and sharedThis blog has covered the influence of the Internet (http://www.chicopee-europe.com/archives/apps-make-hygiene-information-accessible-on-the-move) on foodservice businesses in the past. Various sites provide a popular venue for diners to share experiences of restaurants, good and bad, and give your business a rating. These accounts and the average ratings generated can give your business a considerable boost – or deter people from even giving your restaurant a try.

Added to that, it is now even easier for consumers to access details of the food safety or hygiene ratings…

Thursday December 5, 2013

Tackling germs in the kitchen

Editorship Chicopee Europe

Food safety and the environment

Tackling germs in the kitchenHome cleaning adverts will often emphasise the risks of residual germs in areas like kitchen work surfaces, refrigerator handles and dining tables. Consumers are encouraged to use cleaning products and wipes that combat the vast majority of bacteria that typically gather on these surfaces.

Adverts will sometimes suggest that germs are quickly spread by coughing and sneezing in the home, with germs landing directly on surfaces, or passing from hands to surfaces.

For kitchens, this kind of spread of germs is something that needs to be combated effectively. Rigorous…

Thursday November 7, 2013

How social media is highlighting food safety compromises

Editorship Chicopee Europe

Food safety and the environment

How social media is highlighting food safety compromisesThis blog has highlighted before the power of social media and its influence on the reputation of a restaurant. Word of mouth has historically been a significant factor for driving business to your food outlet – or, when customers aren’t satisfied, in driving customers away.

Those social trends are now transforming into coordinated systems to identify and act on foodborne illnesses potentially caused by restaurants.

The nEmesis system (http://www.cs.rochester.edu/~sadilek/publications/Sadilek-Brennan-Kautz-Silenzio_nEmesis_HCOMP-13.pdf), for instance, monitors Twitter activity for comments related to food poisoning. The analysis can then…

Wednesday September 4, 2013

Inspection issues shouldn’t detract from food safety focus

Editorship Chicopee Europe

Food safety and the environment

Inspection issues shouldn’t detract from food safety focusThere are discussions in New York City about food safety-related restaurant fines. Some food outlets are unhappy (http://www.nypost.com/p/news/local/fine_dining_outrage_KuIute5UHGBsxZPEAXB8oN) about the kind of violations that are generating many of the fines applied to establishments in recent years.

Those looking for changes in the regulation want inspections and punishments – mostly fines – to focus on food-related matters. They argue that things like dim lighting or a lack of documentation about trans fats in food are not what people might commonly think of when they…

Wednesday September 4, 2013

When it comes to quality, make room for food safety

Editorship Chicopee Europe

Food safety and the environment

When it comes to quality, make room for food safetyAs mentioned on this blog previously, the horsemeat scandal earlier that took in various parts of Europe in 2013 will have changed the degree of trust people have for food suppliers. And though many will associate the suspect supply chains feeding into low-quality ready meals, it has only emphasised the importance of trust for firms serving food to consumers.

For foodservice businesses, this can be a difficult task. Your restaurant needs to be able to stand by the quality of the produce that…

Thursday July 25, 2013

Going gastro, the right way

Editorship Chicopee Europe

Food safety and the environment

Going gastro, the right wayA high-quality menu with fresh ingredients can provide pubs with the competitive edge to get people through the doors. And, once they’ve enjoyed a meal, they’re much more likely to become ‘regulars’ – whether that be for meals, or just for a drink.

While it’s therefore unsurprising that many businesses are tempted to do food too, it’s by no means an easy task. Those in the foodservice industry know that you can’t simply ‘try your hand’ at offering an appealing dining experience.

Another thing restaurant owners can vouch for…

Thursday July 4, 2013

Hidden food hygiene risks

Editorship Chicopee Europe

Food safety and the environment

Hidden food hygiene risksWhere should you look for hygiene risks in your kitchen? Foodservice businesses know that they should be vigilant when it comes to bacteria – but, because it is often not possible to spot it, there is always a risk that bacteria in your restaurant’s kitchen can go undetected.

A team of scientists at the not-for-profit organisation NSF International recently found (http://www.nsf.org/consumer/newsroom/pdf/fact_germs_germiest_kitchen.pdf) that many seemingly innocuous items in the kitchen are among the most likely harbourers of bacteria.

The study sampled kitchen items from 20 households, looking for E.coli,…

Tuesday June 4, 2013

Horsemeat scandal shows how not to win the trust of consumers

Editorship Chicopee Europe

Food safety and the environment

Horsemeat scandal shows how not to win the trust of consumersOne food-related topic has managed to dominate the news agenda in Europe in early 2013. The horsemeat scandal revealed the presence of horse DNA in a number of products on supermarket shelves, such as beef mince-based frozen ready meals. The findings suggested that some of the ingredients in products like ready meals may not be what is listed on the box.

These revelations were certainly a worry for retailers: UK supermarket Tesco made apologies in newspaper ads and announced commitments to transparency…