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Re s ta u ra n t D a i l y N e ws S u n d a y, M a y 1 8 , 2 0 1 4 5 0 importantly, enjoying the dynamic fla- vors of Malaysian food, this comes as no surprise. The combination of Malay, Chinese, Indian and Nonya cooking styles with a unique geographic legacy of spice trad- ing, Malaysian fare produces some of the most robust and complex flavors in all of Asian cuisine. The first thing that draws you in is the aroma. The effervescent aroma of fresh lemongrass, fragrant ginger, woody cloves and orange-scented car- damom wafting through the air both alert the senses and prepare the palate for a culinary adventure into the exotic. The visual experience is no less intense, a mouth-watering kaleidoscope of vibrant shades of green, red, gold and brilliant orange. And, of course, the taste – flavor as deeply layered and robust as it is colorful; perfectly spiced, rich and aromatic. With one bite, the palate comes alive! As consumers' appreciation for new yet healthy flavors increases, chefs are whetting their appetites with new trends, and increasingly adding Malaysian fla- Malaysia Kitchen Program ( Cont'd. from p. 1) vors to their menus. With this trend in mind, Malaysia is increasing its exports of high-quality Malaysian food products to a growing consumer marketplace. Products such as Lingham's Chilli Sauce, a regular player in my home kitchen, recently became available in U.S. gro- cery stores for the first time. Featuring just four ingredients – red chilli, sugar, vinegar and salt – it's a versatile sauce that's used in a number of dishes as both an ingredient and condiment. Boh teas, Malaysia's largest pro- ducer of premium black teas, are also newly available in the American restaurant market. Through the Malaysia Kitchen Program, I will be showcasing these products along with my passion for bringing the world's most complex layers of flavor to hungry Americans at the 2014 NRA Show. I invite you to visit Booth #9674 and try these delicious Malaysian flavors for yourself. You can learn more about the newest trend in Asian cuisine by visiting www.malaysi- akitchen.us. For more information, stop by booth #9674 or visit www.malaysiakitchen.us. operation's reputation and financial stabil- ity is done. It may be difficult to ever recover, so it is more important now than ever for foodservice operators to ensure a safe experience to those they serve. The right food storage materials and equip- ment, combined with proper cleaning and maintenance, can help accomplish this difficult task. What steps can foodservice operators take to prevent a foodborne illness? Keeping your walk-in cooler organized, clean and safe from any cross-contami- nation, using proper, commercial-grade food storage containers and easy-to- clean, rust-proof shelving are all ways to help prevent foodborne illness. How important is it to have proper storage containers? Re-using sour cream, cottage cheese and mayonnaise packaging containers is stan- dard practice by many operators, but there are several reasons to reconsider doing this. Food packaging and containers have a prime function – to protect food during distribution until it reaches the receiving dock. Made for one-time use, they are designed to tolerate the type of food (acid, alcohol or fat) that will be contained in them. The improper re-use of food packag- ing can be a threat to health in many ways: 1. These containers will not tolerate high heat from commercial dishwashers and will deteriorate easily. Particles from the brittle plastic can end up in food. 2. Harsh chemicals used for sanitiz- ing can cause the plastic additives to leach into food. 3. Some packaging materials allow certain chemicals to pass through them, transferring odors or flavors to other foods stored in the same area. Butter should never taste like onions. 4. These packaging containers are made from very soft and brittle plastic that is more prone to breaking, flaking, blistering, deformation and melting. To be on the safe side, use NSF- Listed food storage containers with lids such as Camwear ® round and square food storage containers with seal covers by Cambro. These take the worry away, because they are designed to handle the harsh conditions and chemicals found in Food Safety ( Cont'd. from p. 1) commercial kitchens. Can poor shelving conditions compromise food safety? Shelving is a very important part of food safety because it comes into direct con- tact with food. This contact is uninten- tional, but it does happen quite often, especially during busy periods. Cambro interviewed over 20 health inspectors to learn about the most serious shelving issues they encounter. Here is what they shared: badly rusted shelves covered by cardboard, aluminum foil or plywood; unstable shelving supported by milk crates or held together using zip ties or "do-it-yourself" braces; non-NSF list- ed shelving such as industrial-type shelv- ing being used to store food; coated wire shelving with chipped paint; shelving not 6 inches (152 mm) off the ground; unclean or poorly maintained shelving; wood shelving with grooves or large pores, permitting debris to "hide" or absorb into the material; and cleaning supplies stored alongside food. What can you do? Health inspectors said that they like to see corrosion-resistant shelving that is easy to clean and sterilize, preferably with removable shelf plates that have built-in antimicrobial protection. Shelving that supports organization with proper labeling and offers flexibility to adjust or add levels as storage needs change is also encouraged. Putting Food Safety First When it comes to proper food storage and shelving equipment, a proactive approach is the best way to avoid food- borne illness. Using covered Cambro food storage containers and rust-free, easy-to-clean Camshelving ® is a great place to start. An ongoing commitment to employee food safety training and keeping foodservice equipment and sup- plies clean and well-maintained will enable you to protect the safety of the food you serve and the reputation of your business. To see Cambro food storage and shelv- ing systems to help you support your food safety initiatives, please visit Cambro at booth #3412 or visit www.cambro.com/storesafe. Disney area, and attending several tradeshows and other events like Food Network's South Beach Wine and Food Festival in Miami, Sugar Ray Leonard's Charity Event at the Santa Monica Pier, and most recently, Einstein on Food & Wine at the Museum of Science & Industry in Tampa, Fla. Barry's Gourmet Brownies is also busy creating new mouthwatering brownies that include layered brownies with flavors like cream cheese, German Barry's G ourmet Brownies ( Cont'd. from p. 4) chocolate, truffle, chocolate hazelnut and even bacon. Recently, the company has been approached by a national ice cream company that wants to combine its ice cream and Barry's brownies into the ulti- mate guilty pleasure. Barry's Gourmet Brownies is confi- dent in its product, and takes pride in developing personal relationships with all of its customers. For more information, stop by booth #3290, visit www.barrysgourmet brownies.com or call 800-989-9098. most everyone appreciates a glass of clean, great-tasting water with their meal. No measured amount of lemon will com- pletely cover up the taste of chlorine tap water disinfectants. By utilizing a profes- sional water filtration system, you not only improve the quality of your water, you improve the taste of soup, pasta, tea, coffee, soda, ice and anything that is pre- pared with water. Also, when adding in the economic impact of moving towards filtered water, it's a win-win. Bottled water can cost as much as $1 to $8 per gallon, compared to $0.02 to $0.05 per Water Quality ( Cont'd. from p. 4) gallon for filtered tap water. You've taken care to select the best staff, quality ingredients and create a memorable dining experience. Don't for- get the importance of quality water in your overall mix. Aquasana Pro Series delivers high-quality, professional grade water fil- tration that can be customized to meet spe- cific restaurant needs, including icemak- ers, water dispensers and single use. Learn more about foodservice water filtration at www.aquasana.com/foodservice. For more information, visit www.aquasana.com/foodservice, call 855-245-1884 or stop by booth #181. REILY FOODS COMPANY ACQUIRES NEW ENGLAND TEA & COFFEE COMPANY New Orleans-based Reily Foods Company recently announced its acquisi- tion of the New England Tea & Coffee Company, one of the country's largest independent coffee roasters. This trans- action is not expected to change the day- to-day operations of the New England Tea & Coffee Company, which will now operate as a subsidiary of Reily Foods Company. All production and distribu- tion activities of New England Coffee will continue as usual, and no employee changes are expected. New England Coffee is a leading marketer of bagged coffees, flavored cof- fees and has one of the fastest growing single pod coffees on the market. "New England Coffee and Reily Foods are both multi-generation, family- owned companies with many shared val- ues," said David Darragh, President and Chief Executive Officer of Reily Foods. "Both companies are passionate about producing great coffee, providing superi- or customer service and consumer value and opportunities for its employees. New England Coffee enjoys a strong, well- earned reputation in the industry. We look forward to working with all of the New England Coffee Company employ- ees to achieve strong growth and expand- ed opportunities." "We are confident that this transac- tion positions New England Coffee, our employees and customers exceptionally well for the future," said James Kaloyanides, a shareholder in New England Coffee. "David Darragh and the Reily team are in a position to take our company to heights we could not have imagined before." New England Coffee adds to Reily Foods' already considerable roasting capacity and packaging capabilities, cre- ating a network of three strategically located roasting facilities. Reily Foods Company has been offering consumers high-quality products and service since 1902. The company manufactures and markets high quality coffees and teas and a wide variety of specialty brands across many categories, including cake flour, chili seasonings, mayonnaise, salad dressings, sauces and brownie mixes. Reily Foods' products are sold in grocery stores and restaurants throughout the United States with select products sold internationally. Visit www.reilyfoods.com for more informa- tion. For more information on New England Coffee, visit www.newenglandcoffee.com.