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Consumer behavior experts agree that consumers will continue
to be cleanliness-conscious well after the pandemic. To accommodate this new consumer
concern, the foodservice industry is being proactive in updating and
reinforcing their existing food safety policies and procedures. These food
safety practices have been in effect long before the pandemic, however with more
consumers focused on health and safety, restaurants are re-evaluating their
policies and making their changes more visible.
No, freezing meat and other items does not eliminate bacteria like E. coli or salmonella. In fact, freezing preserves bacteria in food that is already contaminated. This is a lesson that the food industry was reminded of in 2013 when an E. coliin frozen chicken quesadillas and other snacks sickened 24 people in 15 states.
Over 15 million Americans suffer from food-related allergies, so it’s a good thing there are lots of resources for restaurant managers to make sure their kitchen is food allergy-friendly. Food allergy training for restaurants is required in Illinois, Michigan, Rhode Island, Massachusetts, Virginia and in Montgomery County, Maryland, but they don’t have to do it alone: there are many accredited food allergy training programs for restaurants, easily found via state departments of public health.