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Edge Express: Food Safety: Revisiting the Basics

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Let’s skip the dry lectures and consider this article as an informative read recapping the “back to basics”...
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Edge: The Role of Cleaning in Food Safety

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Exposure to harmful microorganisms such as bacteria, spores, fungi, and viruses can contaminate the food products that you wo...
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Edge: Understanding the Impact and Importance of Food Recalls

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Foodborne illness outbreaks can wreak havoc on the individuals and companies impacted. Let’s learn more about wha...
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Edge: Foodborne Illness: Villains Versus Superheroes

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When it comes to food safety, the enemy or villain is the bacteria and we need to be a united front to be superheroes in the...
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Edge: Training Staff w/ Nutrition in Mind: Bridging the Gap Between Foodser... Edge: Training Staff w/ Nutrition in Mind: Bridging the Gap Between Foodservice & Clinical Nutrition

Feb 3, 2025
The education of staff is essential to increase their understanding of how foodservice department goals relate to nutrition t...
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Edge: Training and Retaining: Providing a Developmental Infrastructure

Jan 27, 2025
The food and beverage industry is known for its high employee turnover rate. In fact, the U.S. Bureau of Labor Statistics con...
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Edge: Helping Your Team Navigate Change

Jan 20, 2025
As a CDM, CFPP, it’s your responsibility to support your team and help them navigate through these transitions....
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Edge: Thickening Methods for Soups and Sauces

Nov 22, 2024
AS THE WEATHER TURNS COLDER, what we serve and how we cook changes. Our diners are often looking for heartier, stick-to-your-...
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Edge: Transparency in the Food Industry

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ETHICS IN THE FOODSERVICE INDUSTRY can include many different topics, such as: Consumer Well-Being, Environmental Sustainabil...
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Edge: Keeping Food Safe During the Holidays: Reminders For a Worry-Free Cel... Edge: Keeping Food Safe During the Holidays: Reminders For a Worry-Free Celebration

Nov 14, 2024
From handling raw ingredients to proper food preparation, this article offers essential tips for a safe holiday experience, a...
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Edge: Beyond Guesswork: Effectively Using Food Thermometers in Your Kitchen

Sep 25, 2024
Foodborne illness is a significant concern, and its economic burden is substantial. According to Scallan et al., data from th...
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Edge: Revisiting the RAI Process for Nutrition

Sep 25, 2024
This article is based on the draft Minimum Data Set (MDS) 3.0 Resident Assessment Instrument (RAI) Manual released in June 20...
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Edge: Nutrition to Fuel Through Transitions

Sep 16, 2024
Nutrition and foodservice professionals often assist clients as they transition from one health status to the next. For examp...
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Edge: Spectacular Summer Salads

Aug 19, 2024
Here are some ingredients and practices to keep in mind as you develop your salad menus and specials throughout the hottest m...
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Edge: Successful Leaders Never Stop Learning

Aug 15, 2024
LEADERS SHOULD NEVER BE CONTENT with where they are right now. They should want to grow and possess an intrinsic desire to ge...
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Edge: The Power of Protein: Benefits and Menu Considerations

Jul 17, 2024
PROTEIN IS A POWERHOUSE NUTRIENT for any population, but especially for older adults and school-age children. Understanding t...
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Edge: Exploring Gluten-Free Low-Carb Diets for Improved Health

Jun 10, 2024
This article explores the use of this dietary trend along with current evidence-based information on health outcomes....
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Edge: Using Culinary to Increase Your Revenue Stream

Jun 3, 2024
Your culinary offerings have the potential to increase revenue to help the bottom line in your department. If you are looking...
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Edge: Supercharge Your Menu with Functional Foods

May 23, 2024
WHETHER YOU’RE WORKING IN LONG-TERM CARE, school food service, or a hospital kitchen, boosting the nutritional quality...
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Edge: Deep Dive - Diseases of the Digestive System

Apr 30, 2024
In whatever area of nutrition and food service you work, you must have a good understanding of our digestive system: how abso...
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Edge: Top Tips for Attracting and Managing Gen Z Employees

Apr 24, 2024
MOVE OVER, MILLENNIALS. There’s a new generation entering the workforce, and that’s Gen Z. Every new generation b...
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Edge: Workforce Development is Always on the Menu in the Foodservice Indust... Edge: Workforce Development is Always on the Menu in the Foodservice Industry

Apr 18, 2024
Training and development in the food and restaurant industry must be viewed in terms of a more profound concept known as work...
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Edge: Navigating Food Safety Through the Seasons

Apr 18, 2024
The following tips serve as a reminder that—just like the weather—food safety demands continuous adjustments to e...
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Edge Express: Menu Makeovers Using Healthy People 2030

Feb 21, 2024
Healthy People 2030 is an initiative by the U.S. Department of Health and Human Services (HHS) that includes 359 measurable,...

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