It’s appropriate that Hazard Analysis and Critical Control Point (HACCP) was developed by NASA to keep astronauts from coming down with foodborne illness in outer space because sometimes it really
Technology featured at the 2005 North American Association of Food Equipment Manufacturers Show shows how the lines between quick-service, fast-casual, and full-service restaurants are beginning to blur.
According to a FDA report, 21.9 percent of quick-service restaurants were cited for contaminated equipment and 31.2 percent for poor personal hygiene in 2004, and the Centers For Disease Control es
RFID is rapidly gaining ground in the manufacturing and distributing world, where the technology is being used to track inventory through the placement of RFID tags on boxes and pallets.
New at the NRA show this year is a pavilion devoted to Kitchen Innovations, featuring the winners of the 2005 Kitchen Innovations Award, as judged by a panel of eight design, fabrication, and equipment experts.
The food processor’s proprietary TrueTaste technology eliminates the need for chemical preservatives in sliced deli meats.
Chicago Mayor Richard Daley joins the NRA as it recognizes the 19 recipients of the inaugural Kitchen Innovations Award and the opening of the new Kitchen Innovations Pavilion.