The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses ...

In a recent study published in the journal Advances in Nutrition, researchers in the United States explored the challenges and strategies facing the food service industry in reducing sodium content.

As environmental concerns reach a critical point, industries across the globe are taking measures to increase sustainability initiatives and reduce pollution. The food service industry, which has long ...

Jefferson City's food code requires food-service establishments to be inspected at least once every six months.

Springfield recently completed an audit of its $30 million school food service contract with Sodexo, uncovering multiple ...

Taylor-based Schiff’s Food Service Inc. added to its portfolio through the acquisition of the real estate, business, and all associated branding of Easton-based R&R Provision Co., a fellow ...

Waste is a practical challenge throughout the food chain all the way from the farm to the consumer. A substantial amount of waste occurs at the food service level because it isn’t possible to fully ...

Imagine stepping out of your barracks and finding multiple food options within walking distance: a dining hall with several micro-restaurant concepts, a grab-and-go market for essentials or even a ...