In This Section:
Salmonella Outbreak Hits Illinois Subway Stores
ASHRAE Conference To Debut New Refrigeration Handbook
Hawaii Bans Shark Fin
CRFA Scores Goal For World Cup
Boston Facilities Go Retro: From Restroom to Restaurants
NRA Offers Healthcare Webinar
This issue's Economic Report Sponsor: Henny Penny
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Salmonella Outbreak Hits Illinois Subway Stores
A second Salmonella outbreak in less than two weeks may hasten the passage of the national food-safety bill awaiting consideration in the U.S. Senate.
The Food & Drug Administration Food Modernization Act, say its backers, would give the FDA the tools it needs to help prevent future outbreaks of foodborne illnesses, and in the case of an outbreak, to respond quickly to protect American consumers.
The newest case making headlines is in Illinois. On June 8, there were 60 cases of illness associated with a Salmonella outbreak at Subway restaurants in 22 counties in the state, according to the Illinois Dept. of Public Health. All of the people stricken between May 11 and May 25 are recovering. At press time, a specific food source had not been identified, but the department is working with Subway, the FDA, the Centers for Disease Control and Prevention as well as local health departments to determine the source of the illness.
The news comes on the heels of a Salmonella outbreak in 10 states involving raw alfalfa sprouts distributed to restaurants and retailers. Salmonella and E-coli related foodborne illnesses are estimated to cost the nation about $3.1 billion a year, according to the U.S. Dept. of Agriculture. There are about 1.4 million cases of Salmonella annually, with 415 deaths; the CDC estimates about 73,480 cases of E.coli per year, with 61 deaths.
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ASHRAE Conference To Debut New Refrigeration Handbook
The American Society of Heating, Refrigerating and Air-Conditioning Engineers is holding its national meeting later this month, and it will include the unveiling of the association's 2010 Refrigeration Handbook. A new handbook is written every four years, and this one includes a new chapter on the use of carbon dioxide as a refrigerant. The handbook makes its debut on June 30, during a day of meetings centered on refrigeration, including a discussion of equipment ratings versus actual performance for walk-ins and the effects of contaminants on evaporator performance.
Other topics covered in-depth at the annual conference will include the effects of cap-and-trade, optimizing supply-air temperatures in ventilation, and safe ventilations in healthcare facilities. The meeting, "Raising Efficiency to New Levels," is June 26-30 in Albuquerque, N.M. You can find more on the entire four-day conference at www.ashrae.org.
Hawaii Bans Shark Fin
Hawaii has become the first state in the nation to ban shark fins from restaurant menus. Gov. Linda Lingle signed a bill in late May prohibiting the possession, sale, trade or distribution of shark fins. The new law, aimed at helping prevent the overfishing and extinction of sharks harvested for their fins, goes into effect July 1, 2011.
The bill had broad support, despite Hawaii's sizable Chinese community, estimated at more than 13% of the state's population. Many consider shark fin a delicacy and important part of Chinese culture, but environmental studies show the centuries-old dietary tradition is dangerously depleting the worldwide shark population. It's estimated that up to 89 million sharks are killed annually for their fins, and that a third of open-ocean shark species are in danger of becoming extinct, primarily because of overfishing.
Restaurants serving fins will have until next July to run through their inventory. After that, those caught with fins will have to pay a fine of up to $15,000 for a first offense. A third offense would result in a fine ranging between $35,000 and $50,000 and up to a year in prison.
CRFA Scores Goal For World Cup
While the referee wore a government ID tag rather than a black-and-white striped jersey, the crowd roared its approval for her ruling for fair beer drinking across Ontario.
With the World Cup just days away, the Canadian Restaurant and Foodservices Association had appealed to Minister of Consumer Services Sophia Aggelonitis to allow all Ontario operators to adjust their serving hours. The move was prompted by the Toronto City Council's decision to allow drinking establishments to start serving alcohol at 10 a.m. instead of 11 a.m. during the international sporting event in South Africa. The CRFA successfully urged the minister to extend the policy, which would align with matches played in the South African time zone, across the entire province to all 17,000 licensed Ontario operators.
Boston Facilities Go Retro: From Restroom to Restaurants
No matter what decision is made, the jokes won't ever go away: Lunch in the lavatory? Brunch in the bathroom? Grab a seat?
It might not sound too appetizing, but Boston officials hope to turn two former public restrooms into restaurants. The city's Parks and Recreation Commission is asking the state's permission to lease the two buildings, both on city land, as possible eateries. The "Pink Palace," a 660-sq.-ft. mausoleum-like structure on the Common, and the granite, 670-sq,-ft. "Duck House" in the Back Bay Fens have not been used as bathrooms in decades.
While both need extensive renovations, some city officials think they are prime spots for privately run, limited-service restaurants. No word yet from the public health department or public opinion.
NRA Offers Healthcare Webinar
Thumbing through the fine details of the 1,000-page healthcare bill was tough enough for Washington bureaucrats. The National Restaurant Association is making it a little easier to understand how the Patient Protection and Affordable Care Act will affect businesses and the restaurant industry. The association has teamed up with United Healthcare for a members-only webinar to help its members discover the implications for companies of varying sizes and what they can do to prepare for the changes ahead under this evolving new law.
Sessions are offered on June 24 and July 14, both at 2 p.m. EST. You must enter your member number to participate. More at www.restaurant.org/events/webinars.
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