As the weather warms up and guests are looking to cool down with chilled food and beverages, remember to treat your ice like food — or risk spreading harmful bacteria. Train employees to wash hands before handling ice and to not touch ice with their bare hands but use clean, sanitized scoops.
Statefoodsafety.com also advises that any ice used to chill food or beverages be made from drinking water to prevent contamination.
Chicken causes more foodborne illness than any other food, according to new data from the CDC. While this may be an indicator that new systems in place to identify threats are working — not that our food is less safe — it’s still important to respect chicken’s risks. Salmonella and campylobacter remain the most common causes of foodborne illness outbreaks and these bacteria are often found in chicken products. To protect your guests, avoid cross-contamination as a result of chicken coming into contact with hands, kitchen surfaces, utensils and other foods. Thaw it in the refrigerator, in cold water but covered (washing it can spread bacteria), or in the microwave. When cooking chicken, make sure it reaches an internal temperature of 165 degrees measured at the thickest part of the thigh.
As vegetarian and vegan food continue to rise on lunch and dinner menus, it makes sense that breakfast would follow. (And operators would be wise to tap the breakfast segment if they haven’t already: Data from the National Restaurant Association indicates that breakfast accounts for 21 percent of all restaurant traffic — and guests are welcoming breakfast foods throughout the day.) So how can operators compete on breakfast? Skift Table reports that Just, a vegan food company that makes an egg protein substitute called Just Egg, is positioning itself as the leader in the category and has new partnerships with casual dining brands that will soon be offering the product on menus. Aside from eggs, breakfast bowls and protein bars — packed with almond or oat milk, chia seeds, quinoa and nut butters —provide a lot of opportunity for building creative, protein-rich combinations too.
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