Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/evwxCrsecsbYmsttTHnf?format=wireless

May 16, 2013
ProChef SmartBrief Special Report
Sign up|Forward|Archive|Advertise

Food Safety, Part 2
To put their best plates forward, it's important that chefs be scrupulous when it comes to food safety. Knowing how to properly select, store and prepare food and making sure all areas are clean and orderly goes a long way when it comes to preventing foodborne illness and allergic reactions.

In Part 1 of this ProChef SmartBrief Special Report, we looked at how the increasingly global supply chain is affecting food safety and how chefs and other foodservice professionals can keep safety top-of-mind. Part 2, below, has more food safety news and tips to use in your kitchen.

How are you implementing food safety practices 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. And join the conversation on Twitter, too!
Lemongrass Mango Louisiana Shrimp with Vermicelli Rice Noodles
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.
Tips from the Kitchen 
  • Gulf seafood sellers see better days 3 years after BP spill
    The BP oil spill in the Gulf of Mexico hit some seafood sellers in the region hard, but many say they have since rebounded as consumers gradually came to once again trust that the fish is safe. "The perception was key. Because in fact, we never had contaminated or bad product on the market," said the Department of Marine Resources' Irvin Jackson. WLOX-TV (Biloxi, Miss.) (4/16) LinkedInFacebookTwitterEmail this Story
  • Imported food-related illness rates rise amid fewer inspections
    U.S. inspectors make fewer checks on foreign good facilities, and the Food and Drug Administration will likely have to cut back further on its ability to inspect food coming into the country. The cuts come as Americans eat more imported food than ever, and the rates of illness are rising -- in the past two years, foodborne illness outbreaks were connected to pine nuts from Turkey, cantaloupes from Guatemala and papayas and cucumbers from Mexico. The New York Times (tiered subscription model) (5/7) LinkedInFacebookTwitterEmail this Story
  • FDA debuts food safety software
    The Food and Drug Administration has introduced the Food Defense Plan Builder, a software program to help food facility owners and operators improve food safety. The program uses a series of questions to help facilities develop customized defense plans against contamination. FoodBusinessNews.net (free registration) (5/14) LinkedInFacebookTwitterEmail this Story
  • Onions, mangoes were most reported to FDA last year
    Sliced onions potentially tainted with listeria and imported mangoes suspected of salmonella exposure were the recalled foods that were most reported by food manufacturers to the Food and Drug Administration in the 12-month period that ended in September, according to a new agency report. FoodSafetyNews.com (5/15) LinkedInFacebookTwitterEmail this Story
Char-grilled Louisiana Oysters with bacon-anchovy butter
Make a big impression by adding versatility to your menu with the savory and stout flavors of plump, char-grilled Louisiana Oysters on the half shell. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
Presenter Spotlight 
  • Tips to keep food safe in cookout season
    As barbecue season approaches, outdoor cooks can take several steps to prevent their guests from becoming one of the 48 million Americans sickened by food poisoning each year. Buy meats and other perishables shortly before you plan to cook them, use a food thermometer to guarantee a safe temperature and always wash hands properly, advises public health educator Jon De Sol. MLive.com (Michigan) (free registration) (5/9) LinkedInFacebookTwitterEmail this Story
  • FDA, USDA recommend tips to cut listeria risk in deli foods
    The USDA and the FDA released a report containing safety tips for the handling and preparation of food that could help food stores such as delicatessens reduce the risk of customers developing listeriosis, a potentially fatal foodborne disease. The report endorsed the use of gloves when serving customers and improved sanitizing and cleaning of surfaces that come in contact with food, as well as the strict control of temperature during refrigeration. The use of basic practices that significantly curb the bacteria's growth lowered the predicted listeriosis risk, investigators found. Reuters (5/10) , Supermarket News (free registration) (5/13) LinkedInFacebookTwitterEmail this Story
Deviled Louisiana Blue Crab cakes with smoky rémoulade sauce
Make a strong statement on your menu with the local flavors of smoky rémoulade atop deviled, delicate Louisiana Blue Crab cakes, a species naturally harvested from nutrient-rich waters. Get recipes and learn more about Louisiana Seafood: where flavor comes to life.
Recipe Roundup 
  

Product announcements appearing in SmartBrief are paid advertisements and do not reflect actual CIA ProChef endorsements. The news reported in SmartBrief does not necessarily reflect the official position of CIA ProChef.
 
Subscriber Tools
   
Print friendly format  | Web version  | Search past news  | Archive  | Privacy policy

Advertise
Publisher: Chris Warne (646) 462-4647
Job Board: Jackie Basso (202) 407-7871
 
Read more at SmartBrief.com
 
 
 Recent ProChef SmartBrief Issues:   Editor: Patricia Smith

Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
 
 
© 1999-2014 SmartBrief, Inc.® Legal Information