food safety

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3 ingredients that appeal to diners with dietary restrictions

These alternatives for vegans, vegetarians and health-conscious consumers are heating up. 

Operations

How one district drastically reduced allergic reactions

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. The success stems from communication.

In recent months, operators have had to stave off more fears than just E. coli. Mumps, flu and hand-foot-and-mouth disease have reared their germy heads in foodservice.

The decision to build one of the first gluten-free dining halls started with a booth at Kent State University’s summer orientation in Kent, Ohio.

After a year of chatting with FSDs, Managing Editor Dana Moral started to feel confident in her grasp of the industry. But a surprise was waiting for her.

Operators from diverse areas of foodservice are trying these three ways to tackle some mundane yet decidedly important food safety hot buttons.

Allergens can lurk in surprising places throughout a foodservice operation—and sometimes the problem doesn't lie with the FSD, but starts at the supplier.

Kent State’s Prentice Cafe also offers vegan and vegetarian dishes.

Price hikes have heightened the importance of EpiPens’ availability in schools, as well as foodservice employees roles in the allergy-management plan.

With food allergies, picky patients and staffing shortages to contend with, it may be hard to imagine that one of the biggest pain points facing healthcare foodservice directors today is the corrugate...

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