In addition to talented employees and amazing dishes, the success of any restaurant is completely dependent on consistently passing health inspections and satisfying local health departments during bi-yearly restaurant visits.
This past year has been a turning point for many businesses throughout the world with no exception made for food and beverage operations. Due to the global COVID-19 pandemic, restaurants were forced to make decisions daily that changed how they operated. Managers were constantly examining how food products were purchased, how and where employees were working inside the facility, how to keep sales up despite the ban on in-door dining, and so much more.
JWU professors, like students, are experiencing the “new normal” during the global pandemic, COVID-19. In this series, we’ll explore how they are navigating their day-to-day, both inside and outside the online classroom, and their observations of the world.
It’s more important than ever to meet food-compliance standards. Throughout this certificate program, you will explore food safety and environmental sanitation through the management lens. You will learn to read and interpret the FDA Model Food Code and implement the statutes of the code in a restaurant simulation. In the end, you will be prepared to be a leader in food compliance in a variety of areas, ranging from high-end restaurants to healthcare organizations.
Ready to take the next step? Start your application today.
In a post-COVID environment where many restaurants have had to reimagine how they operate, the procedures and requirements for mobile units have not changed. As it turns out, food trucks have been a blessing to many in the past several months. As people were in lockdown and only essential workers could move about, it meant that all in-restaurant dining stopped abruptly. However, not the food truck.
We are in the midst of a brand-new world in the restaurant industry. Because of the impact COVID-19 has had on the industry, we are all truly learning as we go along about how to keep our employees and guests safe, while at the same time trying to stay profitable. But while this has brought many difficulties for restaurant owners, it has also brought some good things.
In the wake of the coronavirus outbreak, the U.S. restaurant industry has been challenged to adapt and adapt quickly. The rapidly changing decrees from government and public health officials about the number of people allowed to gather in public spaces—or even gather together at all, as lockdown in the United States is now a reality—has forced restaurant operations that provide food and beverage with sit-down service to eliminate this part of their business model.
Now what? What are restaurants going to do? What will the next month or more look like?
Manufacturers, food-industry leaders, and consumers agree: Food safety is a top concern. Today, the global food-supply chain is more complex than ever, and recalls and foodborne outbreaks make headlines. Professionals who know what the best way to prevent poor food safety is are more important than ever.
Companies in the foodservice industry have an ethical and legal responsibility to provide safe food for their customers. When foodservice giants, like major restaurant chains or agricultural companies, fail to do so, people can be left sickened and lacking trust in their favorite brands. Not only that, but the impact on the public can be deadly.
Here is a closer look at some of the biggest food safety failures of the past few years—including several recent E. coli outbreaks—and what companies can learn from them about food safety practices going into 2020.
The game of chicken (sandwiches) started on August 12, 2019, with a simple Tweet from Popeyes announcing their fried chicken sandwich: “Chicken. Brioche. Pickles. New. Sandwich. Popeyes. Nationwide. So. Good. Forgot. How. Speak. In. Complete. Sandwiches. I mean, sentences.” Born and raised on Chick-fil-A in the South, I know the culinary rapture that is a fried chicken sandwich. It’s nearly transcendental, a sin that you tend to crave on Sundays (the only day the Georgia-based restaurant is closed).