Prime + Proper has been mentioned as one of the finest steakhouses in America. When it opens over the next several weeks, there will be many diners anxious to check out the new facility in downtown Detroit’s Capitol Park neighborhood.
Just like there's a movement in food toward sustainably grown or raised ingredients, there's a movement in foodservice design and construction to achieve those goals, as well.
Bacteria exists everywhere in nature. From the soil to our food, wherever bacteria has the right nutrients, moisture, and temperature levels, it tends to grow quickly. When this growth hits a critical mass, bacteria can cause illness. Of all the things known to man, keeping foods cold has been a top way to slow this bacteria growth.
In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?