March 2006

• A Food Safety Focus
  Jack in the Box’s food safety program serves as a model for operators looking to implement a HACCP-base plan.
• Random Handwashing Is Risky Business
  Jim Mann, executive director for the Handwashing for Life Institute, discusses hand-hygiene monitoring technology and offers operators tips to prevent foodborne outbreaks.
• Food Safety Trends
  Manufacturers producing antimicrobial-coated equipment, operators following HACCP-based safety systems and audits, and a continued emphasis on strict temperature regulation are some of the key trends at the forefront of food safety today.

Editor's Perspective: Wakeup Call
A recent norovirus outbreak at The Drake Hotel in Chicago that sickened more than a hundred people gives operators and others in the foodservice industry a wakeup call.

Operator's Opinion: Reaping Benefits When Purchasing
Daniel Barash, director of new product development for Raving Brands, outlines three features that he believes equipment should have to keep up with the competition—user-friendliness, quality output and high-volume capacity.

Parting Shot: Food Safety Fundamentals
Operators who employ certified food protection managers to teach staff about food safety minimize the risk of improper kitchen processes, writes LeAnn Chuboff, director of services and regulatory relations, National Restaurant Association Educational Foundation.

Facility Design Project of the Month: The Country Club, Pepper Pike, Ohio
The Country Club, Pepper Pike, Ohio “Country,” as members affectionately call it, gets a long-awaited makeover with a gut-rehabbed kitchen and new grill areas for a more contemporary and casual atmosphere that blends with the club’s old 1930s elegance.

DSR of the Month: Darrin Bushong, C&T Design and Equipment Co. Inc., Columbus, Ohio

E&S Spotlight: Cook-Chill Technology
Borgata Hotel Casino in Atlantic City, Paris-Las Vegas and East Coast-based FoodService Partners Inc. employ cutting-edge cook-chill technology to feed high-volume groups, save costs and minimize waste while adhering to food safety standards.

Web Exclusive: In-Brief
Don’t let the fast pace of the E&S industry put you out of touch. Keep track of your industry friends’ and colleagues’ career moves with InBrief Online.

Web Exclusive: Economic Outlook