Food & Food Equipment News

Former Taco Bell Manager Sues for Wrongful Termination After Blowing Whistle on Food Safety Violations

William Bisek has sued his former employer, Border Foods, Inc. – one of the largest Taco Bell franchisees in the United States – for retaliation under the Minnesota Whistleblower Act. Bisek alleges that he was wrongfully terminated for reporting serious food safety violations at Taco Bell's Columbia Heights, Minnesota, location to Border Foods' management. The Columbia Heights Taco Bell is one of more than 60 Taco Bell locations owned and operated by Border Foods.

Bisek's Complaint – filed in Hennepin County on May 31, 2017 – describes how he was terminated the day after he escalated reports to Border Foods' regional managers regarding food safety practices that violated the Minnesota Food Code and other laws protecting consumers. These food safety violations included extensive and clearly visible mold growing in the water supply tank and on the spouts for the beverage machines, and serving expired meats, tortillas, and taco shells to customers when the expiration dates marked on the storage containers had been fraudulently changed by employees. Bisek's complaint also involved improper sanitation: for example, the water temperature at the washing sinks was at least 40 degrees F below minimum requirements and a toilet brush and plunger that were often wet were kept at the front counter where money was exchanged.

"The food safety violations at issue here are shocking and appalling," said Bisek's attorney, Lawrence. P. Schaefer of Schaefer Halleen. "The law protects employees so they can be confident that if they put their neck out in an attempt to stop their employer from putting public safety at risk, they will not suffer retaliation. We intend to demonstrate for the court that Border Foods terminated Mr. Bisek because he blew the whistle and to prevent him from continuing to do so. We believe the company's conduct here goes to the heart of why we have whistleblower laws."

"Perhaps naively, I honestly thought Border Foods would appreciate me flagging these food safety problems for them. Because the violations were so obvious and the implications for Taco Bell customers so clear, I thought the company would quickly address them, and I might even be looked at in a positive light for helping them come into compliance," Bisek said. "I could not have been more wrong and it unfortunately cost me a great career opportunity."

JBT Corporation Acquires Avure, a Provider of High Pressure Processing Solutions

JBT Corporation, a global technology solutions provider to high-value segments of the food and beverage industry, has purchased Avure Technologies, Inc., a leading provider of high pressure processing (HPP) systems. Privately-held Avure is headquartered in Erlanger, Kentucky, with a manufacturing center in Middletown, Ohio.

HPP is a cold pasteurization technology that ensures food safety without heat or preservatives, maintaining fresh food characteristics such as flavor and nutritional value, while extending shelf life.

"We are excited about the rapidly expanding market adoption of HPP across protein and liquid foods," said Steve Smith, President of JBT FoodTech. "With the addition of Avure, JBT will be able to offer comprehensive thermal and non-thermal preservation solutions."

"As part of JBT, Avure will benefit from our global salesforce, service support and extensive customer relationships, as well as our commitment to developing solutions that maximize customer profitability," said Tom Giacomini, JBT's Chairman, President and Chief Executive Officer.

The purchase price is $57 million, before customary post-closing adjustments. The acquisition of Avure expects to add annual revenue of approximately $50 million. Transaction costs and purchase price accounting associated with the acquisition are expected to more than offset earnings generated under JBT ownership in 2017, with approximately $0.05 per share of dilution for the year. The company anticipates earnings accretion of $0.07 - $0.12 per share for 2018 and $0.12- $0.17 per share for 2019.

Smithfield Foods Introduces Pure Farms Antibiotic-Free Product Line

Smithfield Foods, Inc. is launching an antibiotic-free line of fresh pork products under its Pure Farms™ brand. The Pure Farms product line meets the highest level of USDA standards with minimal processing and no antibiotics, steroids, hormones or artificial ingredients, according to the company. The full line of products will be available in fresh pork cuts, ham cuts and packaged pork cuts such as breakfast sausage and bacon in both retail stores and food service beginning this month.

“The Pure Farms brand is ideal for families looking to enjoy the highest quality, antibiotic-free pork,” said Ken Sullivan, President and Chief Executive Officer for Smithfield Foods. “We’re proud to provide our customers and consumers with a broader range of products to meet a variety of needs and preferences, including antibiotic-free.”

As the only company in the industry to report antibiotics usage since 2007, this new product line further affirms Smithfield’s continued leadership of practices that uphold highest standards of transparency and strengthen consumer trust. Smithfield also recently refined its definition of "prevention" as related to antibiotics use in farm animals, providing a practical explanation to consumers and customers that offers greater clarity. These efforts are driven by an internal antibiotics task force, which supports Smithfield’s commitment to industry-leading antibiotics initiatives.

“This new line from Pure Farms reflects Smithfield’s continued commitment to meeting the needs of all consumers with good food that is made the right way,” said Stewart Leeth, Vice President of Regulatory Affairs and Chief Sustainability Officer for Smithfield Foods. “This commitment led to the creation of this new line and other bold steps we continue to take to ensure our products exceed our customers’ and consumers’ expectations.”

Linde Introduces New Technology to Test for Leaks in Food Packaging

Linde LLC introduces a fast and more reliable process to detect leaks in Modified Atmosphere Packaging (MAP). The high-speed, inline MAPAX^® LD leak-detection system will be introduced to the North American market for the first time at the International Production & Processing Expo (IPPE) in Atlanta, January 31–February 2.

The patented MAPAX LD system is ideal for packaged meat, poultry, seafood and prepared foods packaged with tray sealers or thermoforming machines. It tests packages inline and can achieve 100 percent sampling at speeds up to 120 packages per minute.

 

High-Accuracy in Real Time

The inline MAPAX leak-detection system offers high accuracy in real-time. It works by adding a small volume of hydrogen as an indicator to the modified atmosphere mixture at the package sealing stage. The MAPAX LD sensor detects for the gas after the sealed packages travel into the leak-detection unit. Linde supplies MAPAX^® modified-atmosphere packaging gases including nitrogen (N₂) and carbon dioxide (CO₂) to the food industry.

Inline testing is a major advantage over other leak-detection methods such as needle- or immersion testing, which may rely on statistical sampling but typically check only a single package for each batch or test period. With such offline test systems, if a leak is detected, the entire batch is lost, which can result in excessive waste and downtime.  

In contrast, the MAPAX LD system offers non-destructive package testing. Because testing is inline, if a package leak exists due to a pinhole, tear or defect in the seal, a visual alarm signals so issues can be immediately resolved or investigated. A defective item can be removed from the production line with minimal interruption to the process flow. MAPAX LD also identifies faulty settings on a machine if, for example, several leaks are found consecutively.

Linde LLC supports the Global Food Safety Initiative (GFSI) and the advancement of food safety. Linde has a Food Safety Management System in place for all bulk carbon dioxide (CO₂) plants and air separation facilities supplying the food & beverage industry in North America. In June 2012, Linde became the first supplier to certify all of its CO₂ plants to a benchmarked GFSI scheme, FSSC 22000 (Food Safety System Certification).

The Linde food team performs in-plant assessments and works with food processors to develop optimal solutions. For more information visit Linde (www.lindefood.com), or call: 800.755.9277.

 

O3-Matic Ozone Delivery System from Ice-O-Matic

The uniquely designed O3-Matic™ infuses ozone into the incoming water of a modular cube ice machine, retarding bacterial growth throughout the entire ice path, from ice machine to bin or dispenser. Instead of using light bulbs or air to distribute ozone, the O3-Matic utilizes water, which sets it apart from other ozone devices. Ice-O-Matic's exclusive O3-Matic is designed for modular cube ice makers and can be retrofitted to existing Ice-O-Matic cuber ice units.

See the O3-Matic ozone infuser at NAFEM. 

Panera Bread Fulfills Clean Food Commitment

Panera Bread has announced that its entire U.S. food menu and portfolio of Panera at Home products are now free from all artificial flavors, preservatives, sweeteners, and colors from artificial sources as defined by the company’s "No No List," inclusive of 96 separate ingredients and additive classes.

Panera is the first national restaurant company to make such a comprehensive commitment and, more importantly, to meet it.

Clean Facts

To achieve this clean food milestone, Panera:

• Reviewed more than 450 ingredients, delving several levels into the supply chain to ensure the removal of all artificial flavors, preservatives, sweeteners and colors from artificial sources.
• Reformulated 122 ingredients, resulting in changes to the majority of Panera’s bakery-cafe recipes.
• Partnered with more than 300 food vendors on the clean food journey to innovate solutions, ranging from ingredient replacements to rethinking how foods are prepared.

Cleaning up Panera’s menu while maintaining the same or better taste was not an easy task. Deli meats, bacon and select bakery items were some of the most difficult challenges given the ubiquity of additives in these categories. Many of the additives removed – notably FD&C colors, sodium benzoate, sodium nitrite and sodium phosphate – remain pervasive in retail and restaurant food today.

This is the latest step in a decades-long journey to offer better food and make a difference in the lives of Panera’s guests as outlined in Panera’s Food Policy.

Rubbermaid Commercial Products Launches Color-Coded Foodservice System

Rubbermaid® Commercial Products (RCP) has launched its Color-Coded Foodservice System, a premier food prep and storage system designed to help commercial kitchens reduce foodborne illness and cross-contamination. The new line of products is now available nationwide and recently received the American Culinary Federation (ACF) Seal of Approval.

The color-coded line covers everything from prep tools to storage, including cutting boards, a cutting board rack, tongs, high-heat spatulas, square containers with lids and round containers with lids. Seven color options are designed to facilitate the safe handling of raw meat, poultry, dairy, seafood, cooked meat, produce and potential allergens by foodservice professionals.

Commercial kitchens can choose from eight different starter kits, which provide everything required to start a color-coding system. Options include 1-color, 3-color, 5-color and 7-color starter kits. To help train staff, each color-coded starter kit also includes an implementation guide and a poster.

The Color-Coded Foodservice System provides an easy solution to help facilitate the safe handling of food and is built to withstand the commercial kitchen environment. All products are commercial dishwasher safe. The high-heat spatulas are built to resist temperatures up to 500º F, and the tongs feature rubber grips to enable better control and handling.

In November, the Color-Coded Foodservice System received the ACF Seal of Approval by the American Culinary Federation (ACF), the largest professional chefs' organization in North America. The products were tested using multiple criteria and the accreditation is largely considered to be a benchmark of culinary excellence. The ACF Seal of Approval Task Force applied the organization's rigorous testing criteria to the Color-Coded Foodservice System which was tested by using many cooking, prepping and storage methods, including boiling, frying, sautéing, baking, storing and refrigerating. The task force evaluated the products' physical performance, consistency, adaptability, and accuracy of labels and marketing claims.

National Food Safety Month Spotlights Foodborne Illness Detection and Protection

In its ongoing commitment to food safety, the National Restaurant Association has announced this year's National Food Safety Month (NFSM) theme: "Notorious Virus"- how to protect against the leading causes of foodborne illness.

"Food safety and security is the top priority for America's one million restaurants," said Sherman Brown, Senior Vice President of the National Restaurant Association's ServSafe food safety and handling program. "With over 130 million meals served daily, learning how to detect and protect against foodborne illness is top of mind in the restaurant and foodservice industry. This September, we'll provide the tools foodservice professionals need to protect themselves and their guests against foodborne illness."

This year's NFSM campaign will focus on protecting against some of the leading causes of foodborne illness – Norovirus and Hepatitis A. The Association will highlight the sources of these viruses and provide tips and tools on how to detect and prevent the spread of foodborne illness through proper hand washing and cleaning procedures. New training tools and resources will be made available each week including activities, posters, infographics, and videos.

MILKchiller II Starter Kit from Frieling For Upgrading Coffee Stations While Lowering Costs

Frieling expands its MILKchiller™ line with its first all-in-one set, the MILKchiller II Starter Kit. Setting the industry standard, the patented MILKchiller II saves money and time by efficiently dispensing milk or creamers, while keeping them at a constant temperature of 41 degrees F or below, exceeding NSF20 standards to guarantee food safety.

The new MILKchiller II Starter Kit comes with everything you need to get started: one MILKchiller II, three refillable containers, and 120 disposable dispensing kits for neat and worry-free transfer of dairy products from container to cup.   The three half gallon refillable containers let you streamline operations, with one inside the MILKchiller, one in the dishwasher, and one in the fridge.

The NSF-certified MILKchiller pays for itself in reduced labor and lower ingredient costs.   The average coffee shop throws out over three gallons of unused milk every week – MILKchiller eliminates this waste by keeping milk properly chilled until every last drop in the container is used. MILKchiller also avoids the high cost and waste of single packaged creamers. The average coffee shop customer will take twice as many single creamers as they use, but with MILKchiller, the customer only dispenses the exact amount in the cup.

MILKchiller is user-friendly for both customers and operators, and it can be tailored to individual needs. It accommodates standard paper cartons as well as the reusable containers supplied with the kit. Refill is a snap: open the lid to exchange containers. The MILKchiller can dispense dairy directly into the cup, or it can be connected to any espresso machine with a frothing nozzle and milk adapter.

Quiet operation adds to its appeal. The LCD display shows up to eight dairy choices, in five different languages, and displays in Celsius or Fahrenheit. The display indicates when milk is low or when the temperature has risen above a safe level due to a power outage. The drip tray is removable and can be connected to a sub-counter drain.

Its compact size – 13 inches long, 7.75 inches wide and 13.75 inches high – adds to its utility. The interlocking platform can securely connect multiple MILKchiller units, if desired.

The MILKchiller II is backed by a 1-year warranty. The MILKchiller II Starter Kit is available for immediate delivery, with a list price of $770.

Frieling offers fresh solutions from around the world. For more information, visit www.frieling.com or contact Frieling at 800.827.2582.

Steri-Straw Launches the First Fully Automatic Sterile Straw Dispenser

Steri-Straw, the only automatic straw dispenser that completely sterilizes straws, will debut at the National Restaurant Association Show at McCormick Place in Chicago, May 21-24. After patrons place their hand beneath Steri-Straw’s motion sensor, the device uses an ultraviolet light for complete sterilization as the straw passes through the system.

“There has been little to no innovation in automating the self-service area of fast casual restaurants where customers are grabbing utensils and condiments to promote cleanliness,” said Che Wise-Jarvis, Chairman and Founder of Steri-Straw. “In the bathrooms, you have automated soap and paper towel dispensers. But where people are actually eating their food, you have pumps and dispensers spreading serious germs.”

Steri-Straw is not only the cleanest option restaurants have for straw distribution, but it also eliminates the need for straws to be individually wrapped, which saves restaurants money when buying straws in bulk. Steri-Straw is also designed not to jam and can be placed either inside of a fast casual dining area or outside in a drive-thru.

As the highest volume straw dispenser on the market, each Steri-Straw unit holds up to 600 sterile straws. While it can stay plugged in and charged at all times, Steri-Straw has a battery life of two days when removed from its power source. Steri-Straw is currently available in multiple colors and will also release an updated model later this year with a screen for restaurants to run marketing promotions or branded messages.

Steri-Straw will demonstrate its device at the National Restaurant Association Show. The booth will also include a demo of Steri-Straw’s next model, due for release later this year, which has an Internet of Things-enabled screen for restaurants to run advertisements, marketing promotions and CRM strategies. From a desktop or mobile device, restaurant managers can connect to a cloud and deploy different messages on the screens.