How COVID-19 Has Impacted Consumer Food Habits Since the start of stay-at-home orders and the pandemic news frenzy, food has…
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COVID-19: Can the restaurant industry step up to the plate?
Article By Roy Costa, RS, MS (MBA) on May 24, 2020 for Food Safety News The foodservice industry is remarkable for many…
READ MORETo Survive Coronavirus, Restaurants Can Never Go Back to ‘Normal’ via Eater
Article via Eater Magazine Any restaurant that wants to have a chance of surviving through coronavirus will have to completely reconsider…
READ MOREWhy We Should Limit The Use Of 3rd Party Food Delivery Apps
May 1, 2020 A restaurant consultant posted a client’s March statement from 3rd party delivery company, GrubHub, revealing the startling…
READ MOREPost Harvest Water Wash and what that means for you
Audits continue, post-harvest wash water is key in COVID-19 battle
READ MOREFood Trends in 2020
Each year, there’s something new trending in the food industry. Fondue pots, Cronuts, Dippin Dots – Refine takes a look…
READ MORERestaurant Consulting: Why Your Business Could Benefit
There are a lot of moving parts in the restaurant business or rather, a lot of ingredients that go into…
READ MORESQFI and the National Restaurant Association Partner to Support New Layer of Food Safety Protection for Consumers
ARLINGTON, VA–The Safe Quality Food Institute (SQFI), in partnership with the National Restaurant Association, today announces the release of the SQF…
READ MOREThe Do’s and Don’ts of Food Plant Personal Hygiene Practices
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing…
READ MORELetter From The Editor: Extreme heat danger and food safety: what could go wrong?
By Dan Flynn on August 18, 2019 OPINION Usually, my way of dealing with summer heat is to not move around much during…
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