University of Connecticut to eliminate all trans fat

UConn has been focusing on eliminating trans fat since August.

Nov. 25—Prior to the Nov. 7 announcement from the Food and Drug Administration that they planned to eliminate all trans fat from manufactured foods, the University of Connecticut Dining Services has been actively eliminating trans fat since last August.

“A year ago we started to look at trans fats. We knew this was on the rise,” said Dennis Pierce, director of dining services.

Trans fats, unsaturated fats that are artificially produced, have gained notoriety in the past few years after research that had previously thought partially hydrogenated trans-fat, such as Crisco, was healthier than animal fats, such as butter. However, recent research from the FDA has found that trans fats can cause coronary heart disease, high cholesterol and is linked to cancer, infertility in women, Alzheimer’s, obesity and diabetes. Previously, despite banning of the substance in Iceland, Switzerland and Denmark, the FDA considered trans fats “generally safe.” In their recent proposal, however, the FDA said that banning trans fat would result in 2,000 fewer heart attacks and 7,000 fewer deaths from heart disease every year.

More From FoodService Director

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources