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From The Culinary Institute of America | May 10, 2012

Food Safety, Part 2

As the variety of foods on our tables continues to widen, it's important not to lose sight of food safety practices. Part 2 of this special report continues the examination of food safety, farming and biotechnology practices that began in Part 1.

What food safety practices and procedures are in place in your restaurant? Encourage your peers, colleagues and friends to join you in the conversation by inviting them to sign up for this timely e-newsletter -- it's free.

In the coming months, look for special reports on menu trends, local sourcing and consumer education. Don't wait -- join the conversation on Twitter today.

Excite your menu with the Thai-inspired sweet and spicy flavors of our exotic sautéed Louisiana Shrimp. Get recipes and learn more about Louisiana Seafood where flavor comes to life.
  Spotlight on Food Safety 
  • Organic farming lags conventional in yields, studies show
    A comparison of organic and conventional farming of 34 crops revealed that conventional methods consistently brought in higher yields, according to researchers at the University of Minnesota and Canada's McGill University. Future research will compare the environmental impact from both types of farming. "Since the world already produces more than enough food to feed everyone well, there are other important considerations," ecologist Catherine Badgley said. The Christian Science Monitor (4/25) LinkedInFacebookTwitterEmail this Story
  • Colorado cantaloupe farmers work to repair their image
    Cantaloupe farmers in Colorado who survived the listeria outbreak that killed 30 last year are fighting to restore their reputation as planting season gets under way. Some in Rocky Ford, where melon farming has been a way of life for generations, have formed a growers association that will require members to allow on-farm safety inspections, and many are also taking food safety and other training courses. KUNC-FM (Greeley, Colo.) (4/30) LinkedInFacebookTwitterEmail this Story
  • Mad cow case fuels new round of food safety debate
    The recent discovery of a case of mad cow disease in a California dairy herd spurred consumer groups to once again voice concerns about the safety of the nation's food supply. Critics say the meat and ranching industries have blocked attempts to increase inspections, create a mandatory national cattle tracking system and improve the quality of livestock feed. San Jose Mercury News (Calif.) (free registration) (4/29) LinkedInFacebookTwitterEmail this Story
  • What might dinner look like in 2035?
    Purists might expect that the health-conscious foodie of 2035 will be growing more of his own food, but author Josh Schonwald argues for a high-tech approach to feeding the world of the future in his book "The Taste of Tomorrow: Dispatches from the Future of Food." His idea of the dinner plate includes meat grown in a lab, fat substitutes that don't get digested and packaged foods engineered to contain more of the nutrients humans need for good health. Maclean's (Canada) (4/20) LinkedInFacebookTwitterEmail this Story
  • China leads Asia push for more GMO corn
    China harvests about half the amount of corn grown in the U.S. each year, making the country increasingly reliant on imports. Demand for larger yields likely means farmers will increasingly be growing genetically modified corn, says Davor Pisk, chief operating officer for Basel-based Syngenta, one the world's top seed firms. Reuters (4/27) LinkedInFacebookTwitterEmail this Story
Learn more about the sweet shrimp, stout oysters, delicate crabs, hearty finfish, rich crawfish and thrilling alligator of Louisiana Seafood—

  Best Practices 
  • Chefs defend use of "meat glue"
    Some critics are bashing the use of a powder called transglutaminase that causes proteins to fuse together and form a single piece of meat. Chefs defend the use of so-called "meat glue," which is often used in banquet halls and high-volume restaurants that serve meat in bulk. "People have been manipulating food ever since they realized cooking a whole animal was difficult. Cows don't come in hot dog form," says wd-50 chef Wylie Dufresne. The Huffington Post (5/3) LinkedInFacebookTwitterEmail this Story
  • Bangkok chef spends his weekend growing organic rice
    Busy Bangkok chef Vichit Mukura spends his weekends cultivating the organic red rice he serves on weekdays from the kitchen he oversees at Sala Rim Naam, a popular traditional Thai restaurant. "Why would I bother to make the time and grow rice on my one day off? Rice is cheap, and you can buy it. But it is not the same and healthy as growing your own." The Sydney Morning Herald (Australia) (4/28) LinkedInFacebookTwitterEmail this Story
  • College students intern on French farms
    Sam Houston State University student Taylor Crane's monthlong sojourn to the South of France involved a lot more slogging through the mud than tanning on the sand. Crane spent a month on a goat farm, studying value-added agriculture as she learned how to turn unsalable goat's milk into profitable cheese. She also learned about the importance of foods safety. "In a time where our food is killing us, the questions about how, when, where it is being produced need to be asked," she said. The Huntsville Item (Texas) (4/30) LinkedInFacebookTwitterEmail this Story
  Temperature Check 
  • How important is the use of organic produce to your restaurant?
    Not important  29.37%
    Extremely important  21.43%
    Somewhat important  17.46%
    Important  16.67%
    Very important  15.08%

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