How has FSMA impacted restaurants and the food service industry?
Started by srukamp, Feb 13 2019 08:08 PM
How has FSMA impacted restaurants? Has there been an impact on the food service industry?
I am trying to package a 4.4pH food product into a container that deforms at 140-150 degrees. HFH vs CFH vs other options?
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How has FSMA impacted restaurants? Has there been an impact on the food service industry?
I don't believe so at least not for the smaller restaurants or even some of the larger ones I taught food safety too. While teaching food safety classes for restaurants until August 2017, I never heard it come up nor did anyone ask me or email me about it. Since their rules are based upon state codes, that was their concern. While I say that, their concerns are similar to the food manufacturing industry. For example allergens, staff turnover, training, passing health inspections and knowing how rules apply to them.
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