Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
July 26, 2005








Economic Report:
Sponsored by:
Hatco Corp.


Special Report: Publisher's Revised 2005 E&S Market Growth And First Guess For 2006
Stainless Steel, Other Commodities Prices May Be Peaking
Blue Chip Macroeconomic Forecasts Plot Steady 2005 and 2006 Growth

Industry Report:
Sponsored by:
Kolpak/Manitowoc Foodservice Group

PG&E Offers Cold Cash To Hot Customers
Restroom Patrons Ask: "Where's The Flush?"
Hoosier Operator Smoking Over County Ban
Permits? We Don't Need No Stinking Permits!
CFESA To Hold Regional Meeting in Buffalo



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In This Section:
Connecticut Operators Get FOG Reprieve
Orange County Spring Rolls Not Too Hot, Not Too Cold, But Expensive
N.J. Ag Department Beats Legislators To Punch On Junk Food Ban
Georgia Restaurants Get Choice: Smoking Or Kids
N.M. Tells Committee "You Rule" On School Food

This issue's Economic ReportSponsor: Hatco Corp. |  Industry ReportSponsor: Kolpak/Manitowoc Foodservice Group


Regulatory Report Sponsored by APW Wyott Innovations

Connecticut Operators Get FOG Reprieve
Connecticut operators have caught a break. Proposed legislation by two state senators has prompted pro-business changes to the state's proposed general permit regulating wastewater discharge of fats, oils and grease.

Thanks to action by Senator Andrea Stillman and Co-Chair Representative Richard Roy, the state's Department of Environmental Protection Deputy Commissioner Jane Stahl indicated that the concerns of industry would be reflected in the final general permit.

The three key changes, as proposed by the Connecticut Restaurant Association, include:

  1. Extending the compliance deadline to 2011;
  2. Allowing a choice of less expensive internal grease recovery units instead of requiring the more costly 1,000-gal. exterior units; and
  3. Allowing local authorities to grant exemptions from the permit.

As reported in the Jan. 25 FER Fortnightly, the proposed general permit would have required operators to install in-ground tanks to trap fats, oil and grease from wastewater. If issued, the regulation would have become effective in January '08 for all foodservice operations that are on municipal sewer lines. One estimate put the compliance cost-per-operator for the legislation as originally written at anywhere from $10,000 to $30,000 to install and maintain the systems.

 

Section sponsored by APW Wyott Innovations

Orange County Spring Rolls Not Too Hot, Not Too Cold, But Expensive
You don't have to be Goldilocks in Orange County, Calif., to get spring rolls and other traditional Vietnamese foods at just the right temperature. But you have to get some grant money somewhere.

In a move that's laced with just a hint of irony, the Orange County Health Care Agency recently implemented a pilot program that allows Vietnamese restaurants and grocers to prepare and serve menu items such as Banh Bao, Banh Cuon, and Xoi at room temperature.

The agency, like most health departments, normally requires food to be held below 41
°F or above 135-°F-140°F, depending on which version of the Food and Drug Administration's Food Code is being modeled. And yet refrigerating or heating many Vietnamese foods like spring rolls quickly affects their taste and texture. To resolve the dilemma, as a compromise the agency decided to allow the foods to be held at room temp, but only for four hours. After that, they must be thrown out.

The pilot is being funded by a $45,000 grant from the FDA. Restaurant owners, according to The San Luis Obispo Tribune, say the program is a step in the right direction, but they're beginning to realize the cost of throwing away food after four hours.

So where's the irony? "The latest version of the FDA's own Food Code allows the room-temperature holding for up to four hours anyway," noted Foodservice Equipment Reports and FER Fortnightly Chief Editor Brian Ward. "So why does the FDA have to cough up the money for a 'pilot program' to experiment with what the FDA code already allows?"


Section sponsored by APW Wyott Innovations

N.J. Ag Department Beats Legislators To Punch On Junk Food Ban
New Jersey's Department of Agriculture took the school nutrition debate into its own hands just weeks ago, pre-empting the state Assembly's plans to legislate a junk food ban in schools.

In what shaped up as a sort of regulatory dragrace, acting Gov. Richard Codey announced June 7 that state school districts will be required to adopt a new school nutrition policy by September 2007.

The "Model School Nutrition Policy" lays out very specific regulations on fats and sugars in foods served at public schools. The policy bans the sale of soda, all forms of candy, items listing sugar as the first ingredient and any food having "minimal nutritional value," as defined by the U.S. Department of Agriculture, during school hours. Snacks and beverages can't have more than eight grams of total fat nor more than two grams of saturated fat per serving. Except for water and milk with fat content of two percent or less, beverage servings can't exceed 12 ounces. Servings of whole milk can't exceed eight ounces.

In addition to the junk food ban, the N.J. Agriculture Department's plan requires schools to include nutrition education in the curriculum under the policy. More info on the policy is at www.state.nj.us/agriculture/modelnutritionpolicy.htm.


Section sponsored by APW Wyott Innovations

Georgia Restaurants Get Choice: Smoking Or Kids
The new Georgia Smokefree Air Act gives restaurants a choice: They can allow smoking, or they can serve children, but they can't do both.

The strict ban, particularly for a big tobacco-producing state, is notable in that it prohibits smoking in all but a few indoor public places like tobacco stores.

Restaurants can permit patrons to smoke if they deny entrance to and don't hire anyone under the age of 18. Bars and restaurants also can allow smoking in private rooms if the rooms have separate HVAC systems vented directly outside.


Section sponsored by APW Wyott Innovations

N.M. Tells Committee "You Rule" On School Food
New Mexico legislators recently decided one reason food and beverage companies weren't playing by the rules when it comes to food sold in schools is because there were no rules. A House bill passed in April aims to remedy that.

The bill established a committee charged with creating nutrition rules governing food and beverages sold in schools outside U.S. Department of Agriculture meal programs. Comprised of representatives from public education, the department of health, parents, students, school boards, school foodservice directors, industry and an advocacy group, the committee has until the end of the year to come up with rules.

At a minimum, reports the Farmington Times, rules will address nutrition standards, portion sizes and times of day when students can purchase these foods. Still exempt—bake sale foods.



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