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food safety

Operations

Hot Doesn't Equal 'Cooked'

Food safety consultant G. Peter Healy urges operators to educate themselves and their employees about the potential dangers of not handling and preparing seafood properly.

Operations

Tips for Proper Refrigeration

Some manufacturers would argue sarcastically that the newest thing to happen to refrigeration would be operators taking the time to use their units properly. Keeping refrigerator units humming isn't difficult; it just takes some extra attention.

High-fat diets are associated with an increased incidence of obesity, heart disease, hypertension, cancer, diabetes and gallbladder disease. So government agencies and health professionals recommend reduced intake of total fat (30% or less of total calories) and saturated fat (10% or less of total calories).

While some Federal health officials in Washington continue to warn against the risks posed by foods with high levels of fat, sodium or cholesterol, others are sounding the alert about new dangers associated with some of the most nutritionally elite foods.

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