Cover Story: 'Cleaning Up' A Corrections Kitchen
State-of-the-art equipment, improved facilities design and an upgraded food safety program have prepared a North Carolina women's prison that dates back to the 1800s for the challenges of the 21st Century.
Feature: HandwashingTechnology Adds a Measure of Management
To reduce incidences of foodborne illness, E&S channel partners need to ensure that end-users understand that operations planning, facility design, handwashing equipment and supplies, and hygiene education are all interrelated safety components.
Feature: Food Safety Update
New education initiatives, research advances, E&S products and standards are all aiding channel partners' efforts to keep operators' facilities as safe from foodborne illnesses as possible.
Facility Design Project of the Month:
McMahon 8 At University Of Washington
Sophisticated food, versatile equipment, including a Mongolian grill, and engaging décor provided by local artisans, are on full display at this university's most recently renovated residential dining facility. At McMahon 8, food concept platforms can be opened and closed to accommodate peak and off-peak customer traffic.
Web exclusive supplement
DSR of the Month: Kathy McCain, Beltram Foodservice Group, Tampa, Fla.
E&S Spotlight: Blast ChillersA Quick, Cool Approach To Food Safety
It's 'safe' to say that quick-cooling blast chillers are an efficient solution to chilling foods through microbial danger zones, and can provide other benefits to operators, as well.
Product Sales Tips:
Mastering six critical information areas can help DSRs increase their fryer sales. Here's a 'pop' quiz to help you test your knowledge of this product's key selling points.
Web exclusive: Fryer Safety Training Tips For DSRs
Web Exclusive: Customer ServiceTales From The Front Lines, Part II
Editor's Perspective: Finding Your Place
Parting Shot: Doing What We Do Best
Operator's Opinion: A Successful E&S Collaboration
Stern's Concerns: Selective DistributionThen And Now
In Brief: Industry News