Foodservice Equipment Reports Fortnightly
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Welcome to FER Fortnightly Online Newsletter
October 17, 2006








Economic Report:
Sponsored by:
Electrolux Professional
FER Magazine Forecasts E&S Manufacturer Sales To Grow 5.7% In 2007
Purchasing Magazine Says Materials Prices Are Rising Again; AutoQuotes Says So Are E&S Prices
NRA's Performance Index Declines, But Hope Peeks From Edges
Macroeconomic Indicators Look Up, Slightly

Regulatory Report:
Sponsored by:
Franke Foodservice Systems
California Ends Meat Recall Secrecy Agreement
Camden, Lawrence Rethinking Restaurant Curfews
More Smoking Bans In The Works
Sacrebleu! French PM To Decree Ban On Public Smoking
AFAQ AFNOR Offers ISO 22000 Certification In U.S.



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In This Section:
Scotsman/Enodis Facility Earns IndustryWeek Top 10 Plant Award
FCSI Honors 10 New Innovative Products
Five Food Firms Agree To Healthier School Snacks
Company Helps Consumers Find Restaurant Inspection Scores Online
Foodborne Illnesses Decline Despite E. Coli Outbreak

This issue's Economic ReportSponsor: Electrolux Professional
Regulatory Report
Sponsor: Franke Foodservice Systems

Industry Report Server Products

Scotsman/Enodis Facility Earns IndustryWeek Top 10 Plant Award
You might recall reading in the September issue of Foodservice Equipment Reports that the Scotsman Ice Systems/Enodis plant in Fairfax, S.C., had been ranked one of IndustryWeek magazine's "25 Best Plants in North America" for the second time.

Well, it gets better. From those 25 finalists, IndustryWeek ultimately selected "10 Best Plants in North America" winners. Scotsman's plant made the elite group.

IndustryWeek says nearly 200 plants were nominated from various industries. Editors reviewed management practices, plant quality performance, supply chain relations, technology, productivity and more. Then they added an outside panel of experts to aid in evaluating contenders. Finally, editors visited sites to validate initial findings before declaring honorees.

"Best Plants" recognizes operations that have increased competitiveness, enhanced customer satisfaction and improved their work environments. Scotsman is based in Vernon Hills, Ill.

To learn more about Scotsman's win, check out the October issue of IndustryWeek or click on this link:

www.industryweek.com/ReadArticle.aspx?ArticleID=12682

 

Section sponsored by Server Products

FCSI Honors 10 New Innovative Products
Ten new equipment products were recently honored for innovation at Foodservice Consultants Society Int'l.'s North American Symposium, held Sept. 28-30 in Louisville, Ky.

The Innovation Showcase program, now in just its second year, is designed to "recognize manufacturers whose commitment to research and development has resulted in a truly innovative product that is a clear leap forward for the foodservice industry."

This year's winners:

  • CookTek induction Buffet System
  • Cleveland Range/Enodis Convotherm by Cleveland combination oven-steamer with automated temp/humidity management
  • Electrolux Professional North America air-o-speed combination oven-steamer with patented microwave energy
  • Follett Corp. Satellite-Fill Horizon Icemaker
  • Lang Manufacturing ChefSeries Convection Oven
  • Meiko Waste Air Heat Recovery Warewashing System
  • Sani-Floor Self Washing Floor System
  • Scotsman Ice Systems/Enodis energy- and water-efficient, self-diagnostic Prodigy Cube Ice Makers
  • Structural Concepts Corp. Clean Sweep condenser coil auto cleaning system
  • Vent Master Reactofit ultraviolet self-cleaning hood system

Section sponsored by Server Products

Five Food Firms Agree To Healthier School Snacks
Five major food processing companies have signed an agreement brokered by former U.S. President Bill Clinton to produce healthier snacks for vending machines and ala carte lines at schools.

Campbell Soup Company, Dannon, Kraft Foods, Mars and PepsiCo all joined the Clinton Foundation's Alliance for a Healthier Generation initiative to establish voluntary guidelines for snack foods offered in schools. The guidelines limit calories, fat, saturated fat, trans fat, sugar and sodium content of snacks and desserts served in schools. The companies also agreed to promote consumption of more fruits, vegetables, whole grains, nutrient-rich foods, fat-free and low fat dairy foods, and invest in product reformulation and new product development.

Like the agreement on beverages announced earlier this year, the new snack guidelines are part of an effort to reduce obesity levels among children. Each corporate member of the Alliance has pledged specific efforts toward that goal.


Section sponsored by Server Products

Company Helps Consumers Find Restaurant Inspection Scores Online
Well, if you could ever hide a bad inspection report, you can't any more. A new website helps consumers find health inspection scores for restaurants anywhere in the country. Rather than having to look up the health department for a given city and check its online records for a restaurant's scores, consumers can now search by city, state or zip code to find out whether records are available for restaurants they may be interested in. The site then automatically directs them to the local health department site.

The site, www.healthinspections.com, was developed by Garrison Enterprises, Charlotte, N.C., a company that specializes in data management software for government agencies like health departments. With hundreds of departments as clients, the company has been able to assemble an extensive searchable database of agencies nationwide that offer online restaurant scores.

The site also features audio interviews with inspectors and weekly webcasts that often seek out operator reactions to inspection scores.


Section sponsored by Server Products

Foodborne Illnesses Decline Despite E. Coli Outbreak
Yes, food safety programs are working. Illnesses caused by pathogens in food have declined, according to the Centers for Disease Control in Atlanta. Although highly publicized incidents like the recent outbreak caused by E. coli in packaged fresh spinach might suggest otherwise, illnesses caused by every major germ were down in 2005 from 1996 to '98, the first period when the CDC began tracking foodborne illness with FoodNet.

Of all the major germs, only vibrio, a pathogen found in raw oysters, increased significantly in 2005 over the period 10 years ago. Illnesses caused by common pathogens like Listeria, Salmonella, Campylobacter and E. coli all declined from 9% to 49%.

Declines came because food is cleaner to begin with, according to Dr. Robert Tauxe, a food scientist at CDC, along with better food safety procedures in the meat and poultry processing industries. That could change, he says, if the fresh produce industry doesn't make changes based on learning from its own latest outbreak.



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