The U.S. Department of Agriculture has announced a series of prevention-based policy measures that will better protect consumers from foodborne illness in meat and poultry products. These measures will significantly improve the ability of both plants and USDA to trace contaminated food materials in the supply chain, to act against contaminated products sooner, and to establish the effectiveness of food safety systems. …
Quirch Foods is introducing the best Angus beef to its customers. The international distributor will offer the Certified Angus Beef ® brand with 10 specifications ensuring its selections are a cut above USDA Prime, Choice and Select beef. …
The beef checkoff, through a partnership between the Northeast Beef Promotion Initiative and the New York Beef Industry Council, made a positive impact on the nearly 400 culinary students, chef instructors and restaurant operators at the 2012 Northeast American Culinary Federation (ACF) Conference held in Niagara Falls, NY on April 27-29. …
Humans have been cooking with fire since the dawn of civilization. In the years between our culinary beginnings and today, the art of cooking with fire has been refined and expanded to include grilling, barbecue, smoking, roasting, rotisserie and wood-burning ovens.
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SPE® Certified, a unique certification and consulting program designed to enhance the nutritional quality of meals without compromising taste, will make its official debut on May 5th, 2012 at Chicago's National Restaurant Show. Just as LEED certification has become a symbol of sustainable building, SPE aims to become the premier culinary nutritional consulting firm and the most trusted, independent food certification for healthy dining — a new, simple way for foodservice operators to address consumer concerns about sustainability and personal health. …
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