March 2002

Cover Story: Teaching Food Safety In Culinary Schools
With food safety issues prominent on operators' radar, FE&S researched how four American culinary-education institutions are mentoring future chefs and other apprentice industry professionals via ServSafe certification and additional food safety-related training programs.

Feature: Improving Food Safety By DesignProject Vs. Process
Helping operators attain high participation in staff-hygiene programs and lower their risk of foodborne illness incidents requires good design planning and applications of food safety-supporting equipment and supplies.

Editor's Perspective: Food SafetyEverybody's Business

Parting Shot: Send In The Clowns

Operator's Opinion: Why We Do Business Together

E&S Update: Food Safety E&S Update 2002
Here's our annual roundup of some of the most important new equipment and supplies that have recently come onto the market with the goal of helping end-users preserve food safety in their operations.

Stern's Concerns: Where The Money Goes

Facility Design Project of the Month:

• Sprint World Headquarters EuroCafé
  Nearly 85% of the equipment and supplies used by Aramark staff to prepare a versatile, European-style program at Sprint World Headquarters Building #5 is in full view of customers. As one of several distinct foodservices built on a sprawling B&I campus in Overland Park, Kan., this 16,650-square-foot EuroCafé features exhibition-style preparation and cooking in a sophisticated, colorful environment.
• Web exclusive supplement

DSR of the Month: Scott Morrical, The Boelter Cos., Madison, Wis.

E&S Spotlight:

• Cook-Chill Offers Powerful Production
  Cook-chill production may seem to be a complex undertaking, yet main equipment pieces can occupy just 500-sq.-ft. of space while still producing thousands of meals. FE&S spoke to four operators about how their cook-chill equipment has been laid out to ensure maximum productivity.
• Web exclusive supplement