For those of us in food service, safety is the number one priority. Yes, we also love to serve healthy, delicious and creative cuisine. But when it comes right down to it: we have to start with safety.
In fact, food safety is so important that the month of September is Food Safety Month, an important time to re-focus on everything we do to keep employees and customers safe from foodborne illnesses.
Handwashing is the most important part of personal hygiene and is an important part of an operation’s food safety culture.
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When it comes to personal hygiene, handwashing is one of the most important steps in preventing the spread of pathogens and cross-contamination. It's also one of the easiest steps! Food handlers must wash their hands before preparing food or working with clean equipment and utensils. They must also wash their hands before putting on single-use gloves.
2017 annual report outlines the company’s approach to expand markets, leverage expertise, mobilize data, scale up sustainability and deliver corporate responsibility impact
MINNEAPOLIS, August 9, 2017 /3BL Media/ – Building on strong earnings in fiscal 2017, Cargill is working to continue growing its business and corporate responsibility impact. The company’s 2017 annual report, launched today, outlines its business growth and community impact.
New forces are shaping the future of food. Investors, scientists and food makers recently gathered at the Future of Food-Tech summit in New York City to talk about what’s behind the trends in food innovation and investment. Several Cargill researchers and marketers attended the summit and reported back what they observed.
HARRISONBURG, Va., August 3, 2017 /3BL Media/ -- Modernization work totaling $7 million has commenced at Cargill Protein’s Harrisonburg, Va., turkey hatchery, with a focus on improving turkey health, biosecurity and worker safety. Construction work is being performed by Nielsen Builders, Inc., of Harrisonburg, with installation of new cutting edge equipment technology expected to take 24 months.
One of the Faces of Nestlé driving a positive impact on individuals & families, communities, and our planet
Mary Locke is a Chef at Nestlé Professional.
Our goal at Nestlé Professional is to support the food service industry: helping our customers to operate more efficiently, sharing products and systems that will improve guest satisfaction and profitability, and delivering food and beverages that address a wide variety of nutrition, health and wellness needs.
From farm to table, transparency and ingenuity drive dairy forward, as demonstrated in the newly released 2016 U.S Dairy Sustainability Report, which updates stakeholders on the progress of the U.S. Dairy Sustainability Commitment.
Now that it’s the height of summer, many of us will be regularly lighting up the grill while spending quality time with family and friends. A 2016 poll reported that 75 percent of U.S. adults own a grill or smoker.