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On Gluten-Free Dining, for Beckee Moreland
Beckee Moreland, director of gluten-free industry initiatives for the National Foundation for Celiac Awareness, spoke to FSD about the company’s GREAT Kitchens programs, which educates operators...
Operations
Food safety inspections
I read an article last week, posted on The Gothamist, an online blog/newspaper covering New York City, about the Department of Health inspections at Fordham University. (According to a friend of mine, an archivist with the university, the article apparently borrowed extensively from Fordham’s online student newspaper.)
Last week, I had the pleasure of speaking before the biennial meeting of the Food Service Management Educators Council at the National Food Service Management Institute at the University of Mississippi. The members are faculty of universities around the country with Hotel, Restaurant and Institutional Management programs.
A New Jersey man, with the support of the Center for Science in the Public Interest, has sued Denny’s Corp. over the levels of sodium in its menu items. Nick DeBenedetto, who according to the suit suffers from hypertension that is controlled by medication, wants Denny’s to disclose the amount of sodium in all its menu items and place a warning about high levels of sodium on the menu.