Tag Archives: food safety

The tavern’s food permit was revoked by the Porter County Health Department due to a violation of the COVID-19 protocol, officials said Porter County News | Instant News


PORTER – A tavern closed after the Porter County Health Department revoked its annual meal permit on Friday, officials said.

The Porter County Health Department revoked the food permit from The Steel Barrel Tavern, at 212 Lincoln Street in Porter, said Maria Stamp, a Porter County health officer.

Stamp said it was the result of repeated breaches of coronavirus security protocols and previously issued shutdown orders. Health department officials did not provide further details on the nature of the offense.

However, the Porter County Department of Health has a process to consider restoring an annual meal permit by allowing business owners to appear at a health worker hearing to explain plans for future corrections to suspected violations.

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Food Entrepreneurs resonate and develop | 2021-01-06 | Instant News


KANSAS CITY – Following a fun, challenging and ultimately satisfying first year, Food Business News is developing Food Entrepreneurs with more content and more ways to connect with a highly engaged audience by 2021.

Food Entrepreneurs launched a year ago to share stories about startups and trends driving change in the industry. The early concept featured a print supplement published six times per year, an email newsletter sent six times per year, and digital tasting events.

The launch was a huge success. Notably, more than 7,000 industry professionals subscribe to email newsletters throughout the year. The content resonates with stakeholders across the supply chain, who are eager to learn about the next big thing in food.

Starting this month, Food Entrepreneurs email newsletters arrive in your inbox every two weeks, full of insights, innovations, and news. Customers will receive the latest updates on upcoming trends, events and developments surrounding the business.

Two digital events, to take place in April and October, will include product sampling opportunities and presentations that bring to life trends and products developed by emerging businesses. Participants will interact with entrepreneurs and thought leaders who drive disruption across industries.

In addition to the six printed editions this year, each edition Food Business News will display over and over Food Entrepreneurs section to provide more information and inspiration. The content will cover a multitude of activities and topics relevant to startups, plus profiles of the passionate personalities behind rising brands.

The center of success Food Business News Over the last 15 years there has been an unmatched scope of trends and innovations that are creating major changes in the market. Food Entrepreneurs represents the distillation of work that gets to the core of what all industry stakeholders want to know – what’s next?

What’s the next RXBAR or Beyond Meat?

Despite the global pandemic, food entrepreneurship remains dynamic and resilient. In a year that was painstakingly described as “uncertain” and “unprecedented,” the industry overcame many hurdles, finding creative ways to develop new products and solve problems caused by COVID-19. Many have turned to direct-to-consumer operations and other distribution channels. Some clever brainstorming approaches to building brand awareness if there are no in-store demos and trade shows. Some raise money through crowdfunding equity or participate in the various virtual pitch competitions that pop up throughout the year.

The already collaborative community of food entrepreneurs multiplies, helping each other to support one another when hope fades.

Amid the initial shock wave of the pandemic, the future Food Entrepreneurs questionable. Will entrepreneurs continue to innovate? How do startups raise capital or go to market?

What stories are left to tell?

Looking back on 2020, it’s clear that there are more stories to share than ever before.

Visit FoodBusinessNews.net to learn more, and subscribe to the latest offers from Food Entrepreneurs. Connect with Food Entrepreneurs in LinkedIn to engage with this dynamic community and stay abreast of developments.

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Improve your food processing with hygienic and efficient bottom injection | 2021-01-07 | Instant News


The new cryogenic cooling system can help processors increase production, appearance and yield in mixers / blenders and even kettles. They offer a hygienic design for easy cleaning and increase food safety. An advanced cooling system that injects liquid cryogen into the bottom of the mixer / blender or kettle can provide 10 to 15% more cooling efficiency than other cooling approaches. In this whitepaper you will learn:
• Scientific advantages of bottom-injection cryogenic (BI) cooling systems
• New food series that can be processed with advanced BI
• Principles for evaluating the hygienic design of new refrigeration equipment
• Elements of BI cooling system matching with food processes
• Important considerations for purchase and installation

DOWNLOAD WHITEPAPER NOW

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Chickens are still the main source of campylobacter foodborne disease in New Zealand despite a decade of food safety efforts | Instant News


The study was conducted by the New Zealand Ministry of Primary Industry (MPI) and involved examining the species of campylobacter bacteria from faecal samples obtained from participants in urban cities (Auckland) and mixed urban / rural areas (Manawatū / Whanganui). a year from 2018 to 2019.

The researchers found that most of the cases were related to campylobacter from poultry (used interchangeably with chicken here) and far less from lamb or beef.

“The majority of cases (84%) were infected with the campylobacter strain attributed to poultry sources, while only 14% were attributed to livestock sources,”The study authors said.

“[This was particularly prominent in urban cases] – Approximately 90% of urban campylobacteriosis cases are attributed to poultry sources, compared with nearly 75% of cases in rural areas. “ person

“Poultry consumption itself was not identified as a significant risk factor [but there were] specific risk factors related to poultry preparation and consumption [that elevated the odds of getting campylobacterioris]. person

“[These included] consumption of undercooked chicken and consumption of chicken outside the home – [all in all] demonstrated that poultry remains the dominant route to campylobacter exposure and infection. “ person

The study also showed that campylobacterioris was the most frequently reported gut-associated in New Zealand, but no significant increase was observed in incidence since 2008, some 12 years ago.

“Following an approximate 50% reduction in human campylobacteriosis following implementation of interventions that focus on the poultry food chain such as in broiler meat processing during 2006 to 2008, further declines were relatively small,”They said.

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Plastics, pollution, food safety and waste: ‘These problems are interconnected’ | Instant News


Single-use plastics have experienced a major wave of contention as consumers become aware of concerns about ocean pollution and use of fossil fuels.

According to research from Leatherhead, this triggers real changes in consumer behavior. In the UK, for example, 70% of consumers are actively looking for products that contain less plastic in their daily shopping.

However, plastics also have important functional functions. Packaging plays a role in food safety and spoilage – and for this reason a holistic view of the issue should be taken, advises Dow Packaging sustainability expert Jeff Wooster.

When looking for solutions to plastics problems, pollution and carbon problems ‘need to be addressed’ as well as food safety and waste. “These problems are interconnected; they are not independent of each other. They are all significant drivers of a number of environmental and climate problems, “He told us.

One third of all food produced is wasted. This has a huge impact on climate change. Food production is responsible for 26% of global greenhouse gas emissions, food waste is responsible for 6-7% of total emissions. If food waste were a country, it would be the third largest emitter in the world after the US and China.

“Food waste then contributes 21% of all fresh water, 18% of agricultural land and 19% of fertilizer. Reducing the amount of food wasted will reduce the amount of greenhouse gases released into the atmosphere and will provide a number of significant environmental benefits,Wooster added.

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