Recently, the FDA opened a public inquiry requesting comments on how to define the term “healthy” as it relates to the labels on packaged foods. While this appears only to immediately impact the retail sector, any time the FDA changes any regulation the potential exists that the food service industry will see the effects. We […]
Chipotle restaurants recently announced that they will begin testing a drone delivery service at Virginia Tech, and earlier this year Domino’s began using robots to deliver pizza in New Zealand and Australia. We enjoy seeing creative innovations in the food industry, but we also feel the need to examine these achievements from a food safety […]
During a break in a recent Safe Food Training class a side discussion on kitchen fire safety “spontaneously ignited”. We decided it would be a good topic to have our friend and nationally recognized fire safety expert, Scott Futrell, blog about. This is the final in a series of blogs that will summarize fire prevention. […]
During the course of providing HACCP training certification classes, we hear many MN certified food managers discussing how a rising minimum wage may impact their businesses. This issue potentially affects local companies, especially in light of recent attempts to place a 15 dollar minimum wage initiative on the upcoming November ballot in the city of […]