Foodservice Equipment Reports Fortnightly

Welcome to FER Fortnightly Online Newsletter
March 22, 2005

Economic Report:

NAFEM Sales Index Posts Strong Gains For Quarter, Year
Big Chains Same-Store Sales Gains Continue
Blue Chip Consensus Raises GDP Growth Estimate
Europe Continues to Struggle, Japanese Economy Improving

Industry Report:

Simon Receives FEDA’s Top Award; McDonough Honored For Industry Contributions
NRA Launches Kitchen Innovations At Show
MAFSI Appoints 2005 Officers
NAFEM Announces New Directors
Fortnightly Debuts Regulatory Archives
Alegacy On The Move
Edward Don & Co. Mourns Adam Don

FER QuickLinks Menu
Subscribe to FER
FER Buyer's Guide
FER Services Guide
FER Calendar/

FER Media Kit

Advertise with FER, contact Robin Ashton

To subscribe to this newsletter, click:
Subscribe FER Fortnightly

To unsubscribe from this newsletter, click:
Unsubscribe FER Fortnightly

To view archived issues of Fortnightly, click here.

This e-mail was brought to you by the folks at:
Foodservice Equipment Reports
8001 N. Lincoln Ave.
Skokie, IL 60077
Fax: 847/673.8679

In This Section:
Kentucky Schools Dodge Fryer Bullet, For Now
Backlash Starts Against Wisconsin Push For County Inspections
Arkansas Gets First New Food Code In 30 Years
Program Lights Up East Bay Restaurants

Economic Report Industry Report

Regulatory Report Sponsored by APW Wyott Innovations

Kentucky Schools Dodge Fryer Bullet, For Now
Kentucky schools can continue to serve fried foods, thanks to a last-minute compromise between the state’s House and Senate.

The compromise keeps the rules that would limit student access to fatty foods and sugary drinks, while still allowing fried foods to be served in cafeterias.

Anti-obesity bills had been independently drafted in both House and Senate, with the Senate taking the stronger against fried items. Last-minute pressure by school administrators, foodservice directors and teachers, worried that the provision could also block the serving of pre-fried foods, helped modify the language.

The bill now passes into the hands of a joint conference committee where final legislation acceptable to all might be drafted.


Section sponsored by APW Wyott Innovations

Backlash Starts Against Wisconsin Push For County Inspections
One Wisconsin county has already weighed in on the state’s intention to be out of the health inspection business within 10 years. Supervisors in Ozaukee County, located just north of Milwaukee, recently voted 20-9 against a proposal to transfer responsibility for inspections to the county.

County Public Health director Glenda Madlom claimed the proposal would have insured yearly restaurant inspections and helped new businesses start, all while saving $50,000 in annual tax money. The savings would have resulted from a larger percentage of services being offset by fees. But a dozen restaurant owners argued against the proposal at a public hearing last month because the measure would double inspection fees, raising them an average $210 per year. The state has already said it intends to double the fees it charges in July 2006, with no improvements in its programs.

The changeover is not a state mandate, but supervisors who voted for the proposal say it’s inevitable. For now the county has left inspections up to state sanitarians.

Section sponsored by APW Wyott Innovations

Arkansas Gets First New Food Code In 30 Years
Some BIG restaurant inspection changes lie ahead for all you operators in Arkansas. Starting April 18, you’ll be expected to meet a new code—the Food and Drug Administration’s 2001 Food Code, to be exact.

The change represents the biggest overhaul for the state in nearly 30 years. The Arkansas Health Department adopted the new code in the fall of '04 after a two-year review.

Three things to note on the equipment and training side: For starters, cold food will need to be held at a new maximum of 41
°F instead of the 45°F currently required. Hot food holding rules have been eased, however, with 135°F as the new approved temperature, compared to 140°F of the old code.

Also, dishwashers must be equipped with a visual or audio alarm to warn of low chemical levels.

Finally, restaurant operators will also have to show inspectors that they understand safe food handling practices, either by passing a certified program, answering inspectors’ questions on-site or by having no violations.

Inspectors recognize that changes won’t happen overnight. "The Health Department is prepared to be flexible as operators work to bring their restaurants up to code," said Raymond Heaggans, regional program specialist for the state.

Download Arkansas’ new code from this Web site:

Section sponsored by APW Wyott Innovations

Program Lights Up East Bay Restaurants
Here’s a way for those of you in San Francisco’s East Bay area to save a few bucks in the lighting department and trim your electric bills at the same time.

The Smart Lights Program, created by Community Energy Service Corp. of Berkeley, Calif., has the goal of helping small businesses—including restaurants—reduce energy usage by upgrading to energy efficient lighting. The program is available to businesses in Alameda and Contra Costa counties.

Smart Lights program features include generous subsidies to help cover up to 70% of project costs; free lighting assessments; volume discounts with pre-qualified installation contractors; and free installation management, including quality control inspections.

Investment payback often takes less than a year, according to the organization. Upgrading also makes sense for the environment, as every kilowatt-hour saved prevents the release of 1.1 lb. of carbon dioxide, a greenhouse gas.

Nearly 300 restaurants have used Smart Lights services since the program’s 2002 debut. Log on to for details.

© Copyright 1996-2005. Foodservice Equipment Reports. All rights reserved.