Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
August 9, 2005








Economic Report:
Sponsored by:
Drive To Survive Charity Golf Event.


MAFSI Barometer Rises Nearly 3% In Second Quarter
Traffic, Sales Show Moderate Gain In Second Quarter, NPD Reports
NRA's Performance Index Boasts Moderate Gain
Publisher's Note On 2005 Forecast Revision

Industry Report:
Sponsored by:
Manitowoc Foodservice Group

Hot E-Seminar On Cutting Ventilation Costs - TOMORROW
AGA Buys Stellar Line From ColburnTreat
Alto-Shaam Launches New Culinary Center
Marmon Group Installs Alexander-Otto
M. Tucker Co. Acquires Jacob Licht
IFED Calendar Update



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In This Section:
Chicago's Ventilation Code Going Nowhere Fast
Dallas Restaurants Get New Food Code
Final Draft Of ISO Safety Standard In Review
Palm Beach Considers Grading Restaurants
Alberta Drops Permit Requirement For Young Restaurant Workers

This issue's Economic ReportSponsor: Drive To Survive Charity Golf Event |  Industry ReportSponsor: Manitowoc Foodservice Group


Regulatory Report Sponsored by APW Wyott Innovations

Chicago's Ventilation Code Going Nowhere Fast
The City of Chicago's got a few problems these days, and one of them is foodservice consultant and publisher George Zawacki.

Ever since Chicago's "new" mechanical code took effect last year, Zawacki, founder of the commercial kitchen ventilation Web site www.upyourstack.com, has been after the city to correct outdated passages in the ventilation section. He's contacted elected officials. He's contacted contract engineers involved in city efforts. He's written about it in his newsletter, and he's sounded alarms at industry meetings.

Last month, after more than a half year of "fighting city hall," he told
FER Fortnightly that his sources close to city government tell him "nothing much is happening" to get the city's code in step with current science. "Dead in the water," is how one source had put it, Zawacki said. Another source predicted it would take at least seven years for any action.

Among 20th Century standards in the 21st Century code:

  • The city sticks to traditional but now outdated "Q" formulas to set hood sizing and airflow requirements. The "Q" approach defines airflow in terms of hood area, as opposed to the linear-foot method now advocated by the American Society of Heating, Refrigerating and Air-Conditioning Engineers. The "Q" method results in setting unnecessarily high exhaust-flow requirements, increasingly expensive as energy costs soar.
  • The new code still requires constant air duct velocity of 1,500 feet per minute minimum, despite overwhelming industry research that has confirmed lower requirements.
  • Energy efficient variable-fan technology isn't mentioned anywhere in the code.
  • "Listed" hoods, those built by full-scale manufacturers and approved by UL, are no longer recognized by the Chicago code even though they've long been accepted just about everywhere else. The result, many industry sources say, is that the city tacitly favors local contractors even though industry experts generally give the nod to listed hoods for better engineering/design and more effective capture and containment. All of which translates to lower flow requirements, which translate to greatly reduced energy consumption and improved foodservice profitability.
For further information on the Chicago code, as well as the
Up Your Stack.com newsletter and other Web site resources, check out www.upyourstack.com.


 

Section sponsored by APW Wyott Innovations

Dallas Restaurants Get New Food Code
If you're running foodservice ops in Dallas, be informed the rules have changed. New food safety standards adopted there by the City Council in early June went into effect August 1. The city's health department says operators have been scrambling to attend certification classes to learn the new rules. Health inspectors now will be basing inspections on the new code.

The city council amended its existing food code by simply adopting the Texas Department of State Health's Food Establishment Rules, based on the latest FDA Model Food Code. The changes, though, are significant if you operate in Dallas. Some include a new mandatory food handler's two-hour certification course, new documentation requirements for receiving and serving food, lowering cold food storage from 45° F to 41° F, and publishing a consumer advisory if you serve raw shellfish or undercooked meat or eggs.

For more information on the changes and a list of where to attend certification classes, visit the Dallas health department's food protection page at www.dallascityhall.com.


Section sponsored by APW Wyott Innovations

Final Draft Of ISO Safety Standard In Review
ISO is hoping to make your job—serving safe food—a little easier. The International Standards Organization recently circulated a final draft of ISO 22000 among the national standard bodies that make up its membership for a vote. If passed, the standard is intended to help harmonize conflicting national requirements.

Unlike ISO 9001, which sets general manufacturing standards, the new ISO 22000 is specifically geared to companies that process foods. The standards specify how to plan, implement, operate, maintain and update a food safety management system. Food manufacturers that comply can use the new standard to demonstrate their ability to control food safety hazards. The standard even takes into account any special requirements you agree on with your suppliers.

The new standard ultimately will impact food manufacturers, processors, and transport and storage providers, as well as foodservice operators. Training courses are now being set up in the United States by a number of companies to help food processors certify their operations and employees.

ISO expects 22000 will be published in September, followed a month or two later by a technical specification guide.


Section sponsored by APW Wyott Innovations

Palm Beach Considers Grading Restaurants
Palm Beach County, Fla., is thinking about taking restaurateurs back to their school days. Like many other areas of the country, the county may start issuing letter grades to foodservice operations based on their health inspection scores. If the idea is adopted, restaurants would be required to post the grades.

County Commissioner Mary McCarty said the county should do more to publicize inspection ratings, possibly including requiring restaurants to print information on menus telling patrons how to access inspection reports.

At a meeting in June, the commission decided to hold a workshop on Sept. 20 to explore additional ideas. Proposals resulting from the workshop will be put to a formal vote in subsequent commission meetings.


Section sponsored by APW Wyott Innovations

Alberta Drops Permit Requirement For Young Restaurant Workers
If your company employs younger restaurant workers in Alberta, Canada, you'll have one less set of papers to deal with. As of June 3, new procedural rules at the Department of Human Resources & Employment no longer require restaurants to get permits for 12-to-14-year-old employees. However, young workers still must have parental permission to get jobs.

CBC and other news sources have been reporting that the change at HR&E "loosens child labour laws," when in fact no laws have changed, according to HR&E spokesperson Sarah Doyle. Child labor laws in the province are still as strict as ever, limiting hours young employees can work as well as the type of equipment they're allowed to use.

Another procedural change from HR&E also tightens the existing law. Minor children must now be supervised by an adult employee at all times. Restaurants also must have separate hazard assessment and safety checklists that kids and their parents must review and sign off on.



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