Keeping diners with food allergies safe is imperative. Some tips for making that happen are, first, to keep your kitchen clean. Wash, dry and sanitize appliances, knives, and cutting boards before and after using them. Wash your hands regularly. Wash surfaces with soap and water. Next, keep food with allergens separate from food without. Store them separately, prepare them separately. Don’t hesitate to discard food that may have had contact with allergens – better safe than sorry.

Key Takeaways:

• Washing your hands when moving to a new dish or ingredient helps prevent cross contamination of allergens
• If you are not sure if the food has come in contact with an allergen you should throw it out.
• People with food allergies should store food with allergens separately from other foods.

“Studies indicate that half of the fatal episodes from food allergens occur outside the home.”

Read more: https://www.restaurantnewsresource.com/article94379.html

FoodService Director and the James Beard Foundation welcome you to take an interest in a development that endeavors to improve burgers by mixing ground meat with hacked mushrooms, making a unimaginably delightful patty that is more advantageous for your visitors and more maintainable for the planet.
Offering visitors the nourishments they pine for while being aware of wellbeing is an exercise in careful control for administrators crosswise over portions, however it’s particularly essential for noncommercial administrators, a number of whom serve similar supporters every day.
Kenosha Unified School District in Kenosha, Wis., is giving a half raise to its low maintenance cafeteria representatives in the wake of experiencing difficulty filling open positions, Kenosha News reports.

Key Takeaways:

• New Colonel Sanders impersonator Rob Lowe shows up in advertisements while wearing a spacesuit, saying it’s an ideal opportunity to truly dispatch a sandwich—into space.
• It’s hard to discern whether the guarantee is not kidding or not; recollect,parent organization Yum Brands once cut portrayals of the Colonel into Midwestern fields so they’d be noticeable from space.
• The chain is crowing about the sandwich being set up at the eatery level instead of being breaded, fozen and delivered in shake hard shape to stores.

“The list of limited-service chains betting on upgraded chicken sandwiches has grown again, with Bojangles’ launch of what it’s touting as its new masterpiece, suggesting the spotlight has shifted from better burgers to a better bird.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/better-chicken-makes-waves-menus