themissouriminer.com - Hi Everybody

Hi Everybody

I hope everyone is enjoying the new website. We wanted to make it easier to navigate and more enjoyable. I haven?t quite been able to decide what I want to do with this blog. So bear with me while I figure it out.

Please keep in mind that at The Miner, we want to hear your feedback. Please email us or comment below articles if you want to say something. We want to hear from you!
I spent this summer working for the Rolla Daily News through an internship. I did a little bit of everything there. I wrote, took pictures, and did layout. I had a truly great time. Somehow they convinced me to stick around throughout the year, but on a more limited basis. What I?m doing now is mostly the layout for Monday?s paper, writing the pet of the week from the Rolla Animal Shelter, as well as other tasks.

I didn?t come to UMR with the intent of being a journalist. I sort of just fell into after I was hired at The Missouri Miner. I am really thankful for the opportunities I have had here when it comes to journalism.
I have a lot of things I am planning on writing about, so come back to see what?s on my mind.

Comments

Add New

RSS

a mom - how other foodservices operate

IP:71.81.201.xxx | 2006-09-19 22:10:02

http://www.nrn.com/story.cfm?ID=3550606261&SEC=Operational%20Spotlight
[b]Operational Spotlight[/b]
Food safety fits like a glove

(Sept. 18) - Cooks in the dining room at Susquehana University in Selinsgrove, Pa., are accustomed to changing gloves a lot.
As part of the college's foodservice program, operated by Aramark Corp., most of the food at Susquehana is cooked or assembled to order at eight "action stations," all open to the students' view. Onlookers want to see the cook change his or her gloves because they equate that step with greater food safety, especially when it comes to vegetarian meals.

"You have to make sure the person is not reaching in and grabbing bacon and then using the same gloves," said Bob Ginader, foodservice director for the account.

Boxes of gloves are placed at each station, in addition to metal mesh gloves for stations where cooks cut meat.

The action stations have helped to reduce on injuries, Ginader said. With 70 employees for the university's several foodservice programs, there has only been one injury in the past year. He said slips and falls happen less than before because the cooks do less running around in the kitchen, standing instead at their stations. Also, employees are required to wear anti-slip shoes.

For the stations, many ingredients are pre-portioned and staged at each location, with backup, all kept on ice. Employees have thermometers and monitor the temperature of the food on the line every half hour and keep logs.

Another benefit of action cooking is the elimination of having to cool down hot foods fast if there are leftovers, according to Tim Zintz, a concept development chef for Aramark who has helped develop these programs. That's because the entrees no longer sit in a steam table where food might not be held at the proper temperatures. At the end of a meal period, there is a lot less hot food than there used to be because there is are far fewer pre-prepared entrees.

Students are very interested in how their food is prepared these days, and they keep a close eye on sanitation, said Zintz. "You have to give them the utensils they need. If they see a customer service attendant without gloves on, they will send you an email." — Louise Kramer

http://archives.lf.com/preview.cfm?ID=2005332813502&SC=college+foodservice&CFID=10177517&CFTOKEN=81470156 Grab-and-go items, premium coffee big trends on campus
Nation's Restaurant News (Magazine)
November 28, 2005
Consumer Trends, Page: 18
Erica Duecy
Words: 997
Chars: 5555

A PDF version of this article is also included:
PDF: NRN_11-28-05_p18-1

Preview:

Forget mystery meat, soggy vegetables and bland coffee. The campus-foodservice providers of today are more likely to serve sushi, gourmet sandwiches and caramel macchiatos.
Upscale grab-and-go meals and specialty coffee are among the hottest trends in foodservice at the nation's colleges and universities, according to campus-dining directors and industry experts.

Appearing in conjunction with these trends, campus foodservice providers say the ...

Full Article:
You can unlock and view this document right now using your Credit Card (via our secure server).

Delivery: Online via website
Payment Methods: Visa, Master Card, American Express

Buy Now
Single Use - $5.00
- For individual use only; non-transferrable to others.

Purchase w/ Reuse License - $25.00
- License for web posting (you can re-publish, unaltered, on your website).

Anonymous

IP:63.172.27.xxx | 2006-10-16 14:27:55

Has anyone heard about Tyrone Davidson (UMR BB player) being charged with a Class 3 felony? Wondering what he did????

Only registered users can write comments!

< Prev		Next >

[ Back ]

Main Menu

Syndicate