Jan/San & Disposables News

As the world moves faster and faster, thanks to the instantaneous transmission of information, increasing use of social media and skyrocketing consumer demand for healthier and safer food, meat and poultry processors find themselves under the gun to conform to ever-increasing demands. The processing companies have these top priorities in mind – producing safer food,…

For many consumers, the term “clean label” extends beyond the ingredient statement. This is one of the dairy industry’s greatest strengths; its farm-to-fridge approach to sourcing, manufacturing and distributing dairy foods. “There is no standardized definition of the term clean or clean label, and we have observed the food industry use the terms in various…

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. One mistake, such as using a contaminated utensil to handle ready-to-eat food, can lead to foodborne illness and a tarnished business reputation. According to the Center for Disease Control, roughly one in six…

More than 100 of the restaurant industry’s food-safety executives came to Washington, D.C. this week for our annual Quality Assurance Executive Study Group meeting. The reason? To share information and best practices that keep their companies, customers and food supply safe. What went down: Speakers, including Beth Johnson, founder and CEO of Food Directions LLC; Food &…

All About Restaurant Sanitation Restaurants have a natural challenge that just comes with the territory: cleanliness and food safety. It seems not a day goes by without another horror story in the news about contaminated food products. Restaurants get routinely shut down by the Health Department. Even if things don’t get that bad for your…

An estimated 133 billion pounds of food from stores, restaurants and homes was wasted in 2010, according to the USDA. The amount of uneaten food from homes and restaurants in 2008 was valued at $390 per consumer. Most food that’s thrown away ends up in landfills, where it can have negative environmental impacts. Wasted food…

Bain Capital Private Equity, a leading global private investment firm, announced it has, through its investment in Diversey, reached agreement on the terms of a recommended final* cash offer for Zenith Hygiene Group plc, a UK manufacturer of cleaning and hygiene chemicals and related products. Based in Hertfordshire, Zenith Hygiene offers a wide, high quality…

As National Food Safety Month continues, engaging your employees in best practices is important to them, your customers’ health and the success of your business. Here are five tips every restaurant operator should know: Control risks and hazards through the flow of food. The goal remains the same — keep customers safe. To accomplish this, the…

Diversey, one of the leading hygiene and cleaning solutions companies, announced that the purchase of the business by Bain Capital Private Equity from Sealed Air Corporation is complete. The transaction was previously announced on March 27, 2017. Diversey will now be a standalone company that will include the Diversey Care division of Sealed Air as…

Restaurant employees may have different roles – hosts, servers, managers, food handlers and more – but every team member should be trained about food safety. Create clear, thorough training procedures for new and existing restaurant employees, so there’s never a question regarding who’s in the know about food safety measures. To help prevent the spread…