Sept. 1 kicks off the National Restaurant Association’s National Food Safety Month (NFSM). The event, which recently passed its 20th anniversary, highlights the need for proper food handling throughout the food industry. Over the course of the month AMMEX will support NFSM and provide extra insight into safety throughout the food industry.
The theme for this year is “The Culture of Food Safety,” focusing on the movement of food through the food service industry. It will raise awareness for how to maintain proper food safety at each point in the restaurant, from receiving the goods and storing them to serving prepared meals.
As food service workers gain knowledge about food service over the next 30 days, they may run into some unfamiliar industry-specific terms for various kinds of distributors and businesses. Here is a short guide to some of these terms:
Center of the plate This term generally refers to meat suppliers, or vendors that restaurants and other food service environments work with to source beef, pork, lamb and other animal products. Most food service businesses’ pay more for center-of-the-plate items than anything else. Finding a high-quality meat source is a key consideration for many businesses.
“The center of the plate generates the highest costs for food service businesses.”
Broadline Distributors that describe themselves as broadline carry a wide variety of products, from dry and frozen goods up to paper goods, and are often considered a one-stop shop for many food service environments. They may also carry meat, dairy and produce and offer delivery services. According to food industry research firm Technomic, the average broadline distributor carries between 8,000 and 12,000 stock keeping units. Increasingly, businesses are moving into broadline distribution because it is more lucrative to offer more options to customers.
C-Store A c-store is a convenience store, such as 7-Eleven and Speedway, which sell prepared foods for immediate consumption. As businesses recognize the need to create a space for customers to eat, the average size of the convenience store is increasing, according to the Association for Convenience and Fuel Retailing. In addition, as sales from tobacco decrease, food service sales are fast becoming the category these businesses profit from the most.
As food moves throughout the supply chain, it is key for foodservice workers to handle ingredients carefully to prevent cross-contamination and other issues. Disposable gloves play a central role in food safety, from the center of the plate to the convenience store.
No matter the application or needs of your staff, AMMEX has a glove that fits. Contact us to find the right gloves for your application or industry. Be sure to follow along with us through the month of September and show your support by using the hashtags #FoodSafetyMonth and #LetItFlow2015.
