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AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH THE NRA OR THE NATIONAL RESTAURANT ASSOCIATION SHOW Kimberly Oser Publisher Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director Anthony Socci Associate Publisher Jeanie Catron • JoEllen Lowry • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Marcos Morhaim Senior Account Manager Abeer Abi-aad • Paul Harris Tara Neal • Bo Robinson Account Managers Tara Neal Director of Operations Jay Watson • Hannah Stefanovich • Margaret Oser Show Logistics & Distribution Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2019 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder Restaurant Daily News Tuesday, May 21, 2019 4 Flax-Based Products from Flax4Life By Kasondra Shippen, General Manager, Flax4Life Flax4Life is a small family owned and operated bakery located in the Pacific Northwest that is certified gluten-free, dairy-free and nut-free (except coconut). Our goal is to make flax-based products that not only taste good, but are good for you. Healthy ingredients are essential, but the taste is, too. Our baked goods are meant to be enjoyed by anyone, allergies or not. If you are looking for a flavorful treat that is high in Omega 3s, healthy protein, fiber and lignans, look no fur- ther. Your taste buds will not be disap- pointed with our delicious line of muffins, brownies, granola, cakes and toaster buns. All the products are all nat- ural, preservative and cholesterol free. We are excited to introduce the newest flavor of our brownies: Chocolate Mint. Our rich and gooey brownies just got a little better with this sweet addition. Make sure to come by our booth and experience some fudgy, sweet mint good- ness. This new flavor will delight your senses. If you are in search of something on- the-go, our single-serve muffins and brownies are a perfect solution. The same quality product, but in more convenient packaging. You can choose from three muffin flavors: Carrot Raisin, Chocolate Chip and Wild Blueberry, and now all five brownie flavors are available. These small, delicious packages are perfect for lunches, road trips, games or any time Five Issues That Can Cause Food Safety Failures According to the U.S. Centers for Disease Control and Prevention, one in six Americans will get sick from a foodborne illness this year; if foodborne illnesses fell by just 10 percent, it would save five mil- lion Americans from getting sick. However, food safety incidents can result from more than just the usual sus- pects – like storing food at unsafe tem- peratures or failing to cook them to suffi- ciently hot temperatures. Here are five unexpected issues that can cause food safety failures in a restaurant. 1. Misplaced Trust Sometimes restaurant owners will invest in a temperature monitoring system ... and then ignore it. For example, when cold- holding equipment offers a built-in read- out and displays data that conflicts with the new temperature sensors, owners often favor the readout. Unfortunately, the thermostat in cold-holding units can be very fragile and fail before the equip- ment itself does. At minimum, test any discrepancy with a third sensor. 2. The Wrong Temperature Sensors Restaurants have many options when it comes to checking temperatures, but not all thermometers, probes and sensors are appropriate in all locations. For example, Bluetooth or Wi-Fi sensors placed in a deep freezer might struggle to transmit signals without modifying the unit (and thus voiding the warranty). In other cases, the specific temperature sen- sor may not be sufficiently accurate for its intended usage. The FDA requires that a probe inside a restaurant be accurate to +/- 2 degrees Fahrenheit. However, some probes and sensors will only meet that requirement within a very narrow operat- ing range, like 68 to 86 degrees Fahrenheit. Consequently, once you Continued on Page 93 Continued on Page 93