Specialty Food Association’s Post

Food Safety & Quality Connects: I’m looking for some course recommendations! I still have a bit to spend from my ZBiotics provided learning stipend. Have any of you taken any training or courses lately that were worth it? I’m all ears for anything that helped you level up in food safety, quality, or anything related. Would love to hear your thoughts—thanks in advance! 🙏 #FoodSafety #Quality #TrainingRecommendations #LifelongLearning #HelpMeOut

Ito-Yokado’s private brand, Fresh Food with Traceability, has served to connect producers and customers through safe and trusted food products since its debut in 2002. Fresh Food with Traceability shows customers who grew the produce in-store and where it was grown. It also shares the growers' passion and commitment to the product. To access this information, the names and portraits of the farmers and the product-linked QR codes are printed on the product packages. Customers can scan these codes to learn more about the producer. We also produce crayons that use substandard vegetables and vegetable scraps from Fresh Vegetables with Traceability, which is part of the Fresh Food with Traceability initiatives. Children can learn about the producers who grew the vegetables through their favorite crayons. Learn more about our approach to food safety and reliability: https://lnkd.in/gR6fKqEj

The FFC Dietitian-Approved Summer Recipe Book is HERE and ready to download! The Registered Dietitians at FFC found the best healthy and delicious recipes for you to make this season. Download all of the recipes at the link in the comments!

"An eye-opening 81% of college students will choose a plant-based food offering when it’s the default option, according to a recent study led by foodservice provider Sodexo." - From the Food institute 2023 The youth are leading the charge, demanding more plant-based options, and we're here to deliver high-protein, flavor-packed solutions for their deli lines, pizza bars, taco stations, and beyond. Here we show you a little day in the life of our founder at a trade show for colleges and universities! From the stage to the kitchen, we're all about hitting the road and spreading the good word of plant-based eating. Our founder Ben Stix knows the grind, traveling from college to college, food show to food show, proving just how versatile and delicious our seitan can be. Just like touring for music, it’s all about the live experience—because once chefs and students taste it, the possibilities are endless. https://loom.ly/T9uAlkA (more from the Food Institute article: https://loom.ly/MK3ej3Y)

The Brewing and Fermentation Certificate provides foundational knowledge and hands-on experience in a brew lab. Learn fermentation science, food safety, operational procedures, product quality, and alcohol compliance, preparing you for careers in brewing and related fields. Enroll today! https://ow.ly/BUFr50SGNl4 #Brewing #Fermentation #CareerTraining

5 food trends that will be popular on college campuses this fall: https://ow.ly/PUGY50TpyXa 🍴 #Foodservice #FoodTrends #Condiments #Foodie

How did a school in Cambridge reduce their food waste by 58%? General Manager for Chartwells Independent at St Faith's School, Cambridge, Peter Burt, puts it down to communication and quality data. With the support of Winnow’s reporting tools, the team were able to implement a number of initiatives to reduce waste: 💡 Data-Driven Menu Planning: Detailed reports help identify unpopular dishes and optimal portion sizes. 🌿 Creative Ingredient Repurposing: recipes to ensure nearly every part of the ingredient is utilised include using dried carrot skins for crunchy salad toppers, or broccoli stalks in a zingy kimchi. 🍽️ Reducing Plate Waste: Analysis of uneaten food helps adjust portion sizes and meal choices, whilst educating students on the importance of finishing their meals has led to a noticeable reduction in waste. Read the full case study via the link in the comments to learn more. #endfoodwaste #foodwasteeducation #hospitalitytech

Flavors of TEXAS: A Cottage Food Business Handbook is your definitive companion to navigating the intricate world of cottage food laws, regulations, and entrepreneurship, with a specific focus on Texas. In this meticulously crafted guide, you'll embark on a journey through the historical background of cottage food laws in the U.S. and Texas, gaining a deep understanding of their significance for small-scale food producers. Discover the eligible foods and limitations, licensing and permit processes, labeling and packaging requirements, and sales venues available to cottage food operators in Texas. Explore chapters dedicated to sanitation and food safety guidelines, financial considerations, navigating local ordinances, overcoming common challenges, and expanding your business beyond the cottage food model. You'll uncover invaluable insights, pro tips, and practical solutions drawn from experienced cottage food operators, empowering you to establish and grow a thriving home-based food business. With comprehensive resources, sample forms, a glossary of terms, and 30 FAQs addressing common concerns, this book equips you with the knowledge and tools needed to confidently launch and manage your cottage food venture in Texas. Whether you're a passionate home cook, aspiring baker, or culinary entrepreneur, Flavors of TEXAS: A Cottage Food Business Handbook is your roadmap to success in the flourishing world of cottage food entrepreneurship. YOU ALSO GET: 20 POINT CHECKLIST TO START 30 FAQS About Starting a Food Business from Home in Texas 40 Health Departments Contact information throughout Texas 10 Food Packaging Websites 20 Pro tips for Marketing your Food Business on Social Media 30 Tax Benefits list for home food businesses 15 Bulk Ingredient websites for buying cheaper food ingredients 25 Questions to Ask your Accountant 10 Websites to get Custom Food Labels Tips for Pricing Your Food Products from home 50 Farmers Markets Throughout the Entire State of Texas!!! 20 Pages Lined For Notes, Contacts, Event Dates, and More. 20 Food Equipment Websites for Bakeware, Cookware etc. And So Much MOre !! #texas #texashillcountry #texasrealestate #cottagefoodbaker #freezedried https://lnkd.in/eEfWhztq

As National Food Safety Education Month wraps up, it just so happens to coincide with the dawn of 'Pumpkin Spice Season.' One of our favorite ways to enjoy fall's favorite flavor? In a delicious milkshake. But they, like many other delectable offerings in foodservice, can easily become messy. And if those spills are cleaned off surfaces with the old red bucket and rag method, there's a good chance the mess—and maybe worse—is being spread in unseen ways. #ThursdayThought: the old school red bucket and rag method has been an industry standard for years, but it has limitations that aren’t visible to the naked eye. In the labs of GOJO Industries, Inc., we conducted demos to reveal those gross messes, and also to show how easy-to-use disposable sanitizing wipes do a better job. Maybe this fall season is the perfect time to make the switch to a solution that simplifies surface cleaning, reduces risks, and leave a better impression on the customers in your establishment? 🍂 Read more via the link in the comments. #TeamGOJO #NationalFoodSafetyMonth #foodsafety #pumpkinspice #psl #thursdaythoughts #thoughtleadership #thoughtleader #thursday #tip #helpful #purell #wellbeing