FOOD LAWS

New laws to make baby food safer

The new bill introduced by U.S. lawmakers aims to combat the concerning levels of heavy metals found in baby food, which can be especially harmful to infants and toddlers. Heavy metals such as lead, arsenic, cadmium, and mercury are neurotoxins that can cause permanent brain damage and affect intellectual and behavioral development in children. Currently, the FDA has set limits for these metals in only two types of baby food: infant rice cereal and juice. However, these limits are significantly higher than those set for other products, like bottled water.

The Baby Food Safety Act of 2024 would mandate the FDA to establish comprehensive maximum allowable limits for heavy metals across all baby foods. It would also enhance the FDA’s authority, enabling it to enforce these limits strictly and require manufacturers to conduct thorough testing of the final products. This move seeks to ensure safer food standards and protect children from potential poisoning.

This legislation follows a series of reports and investigations that highlighted high levels of heavy metals in various baby foods, emphasizing the urgent need for updated and stricter regulatory standards. The bill also reflects broader FDA efforts to regulate food safety similarly to drug manufacturing, focusing on prevention and accountability within the food industry.

FOODIE SOPTLIGHT

No More Junk Fees at Restaurants

The new legislation in California, known as the junk fee ban, mandates that all restaurants and bars in the state eliminate mandatory service charges from their bills. This significant change, set to take effect on July 1, impacts how businesses will present their menu prices and manage staff compensation. Traditionally, many establishments have used these fees to supplement staff wages and cover health benefits.

Under the new law, any costs previously covered by service fees must now be incorporated into the listed menu prices. This adjustment is likely to lead to an increase in the prices customers see on menus, as restaurants and bars seek to maintain their revenue and continue supporting their staff adequately.

The removal of mandatory fees includes service charges, health care fees, and automatic gratuities commonly added for large groups. The latter has served as a safeguard ensuring that staff receive fair tips, especially when serving large parties.

Despite the upcoming enforcement, there is a temporary concession regarding automatic gratuities that are directed entirely to staff; these will not be an immediate focus of enforcement, providing some relief for restaurants that rely on this system to secure fair compensation for their employees. However, these establishments may still face legal challenges from diners, as the law opens the possibility for private lawsuits post-July 1.

Overall, the junk fee ban represents a major shift for California's hospitality industry, with potential implications for dining habits and the economic stability of restaurants and bars. Owners and industry experts express concerns that the increased menu prices could deter customers from dining out, potentially impacting the viability of many businesses.

FILL YOUR CUP FIRST WITH VITAVATE

FIND YOUR FOCUSED FLOW 

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RECIPES

What is the right way to cook pasta?

Filippo de Marchi, an Italian chef, debunks several popular pasta cooking myths, offering insights that emphasize the simplicity and traditional aspects of preparing pasta. Here are some key takeaways from his expert advice:

1. Throwing Pasta Against the Wall: Contrary to popular belief, throwing pasta against a wall is not a reliable method for checking if it's done. Instead, tasting a strand is the best way to check for the perfect al dente texture.

2. Adding Olive Oil to Pasta Water: Adding olive oil to the water doesn’t prevent the pasta from sticking; it simply floats on the surface. The best way to avoid sticking is by using plenty of water and stirring the pasta during the initial cooking phase.

3. Fresh vs. Dry Pasta: The preference for fresh or dry pasta depends on the dish being prepared. Fresh pasta works well with delicate sauces due to its softer texture, whereas dry pasta is better suited for thicker, heartier sauces.

4. Cooking with the Lid Off: It's advisable to cook pasta with the lid off to prevent the water from boiling over and to better control the cooking process.

5. Al Dente: Al dente pasta, which is slightly firm to the bite, is considered the ideal texture. This method ensures that the pasta is fully cooked but still has a bit of firmness.

6. Adding Salt to Water: While salt does not make water boil faster, it is crucial for flavoring the pasta. The salted water enhances the taste of the pasta, rather than speeding up the boiling process.

7. Draining Pasta Completely: Draining pasta completely is not recommended as a bit of leftover pasta water can help the sauce adhere better, enhancing the flavor and cohesion of the dish.

8. Rinsing Cooked Pasta: Running cooked pasta under cold water is not advisable because it removes the starchy coating that helps sauce cling to the pasta.

9. Precooking Lasagna Sheets: Precooking lasagna sheets is not always necessary, especially if using a moist sauce. Using them directly allows the sheets to absorb the sauce and cook perfectly during baking.

These insights from Chef de Marchi clarify common misconceptions and encourage a more authentic approach to cooking pasta, focusing on techniques that enhance flavor and texture.

FOOD DOLLAR

Key Performance Indicator

US Foods Holding Corp. has reported a successful fiscal year for 2023, marked by strategic acquisitions and robust financial performance. The company announced significant increases in net sales, gross profit, and adjusted EBITDA, reflecting strong growth across various customer segments including independent restaurants, healthcare, and hospitality.

Key highlights from the fiscal year:

• Net sales rose to $35.6 billion, a 4.5% increase from the previous year.

• Gross profit surged by 11.9% to $6.1 billion.

• Adjusted EBITDA grew by 19.0% to $1.56 billion.

• The company achieved a 100% increase in diluted EPS, reaching $2.02, and a 22.9% rise in adjusted diluted EPS to $2.63.

US Foods also detailed its acquisition activities, including the purchase of Saladino’s Foodservice for $56 million and the signing of a definitive agreement to acquire IWC Food Service, which is expected to close in the second quarter of 2024. These acquisitions are part of US Foods' strategy to expand its market presence and enhance its distribution capabilities.

Looking ahead to fiscal year 2024, US Foods anticipates continued growth with projected net sales between $37.5 to $38.5 billion and adjusted EBITDA ranging from $1.69 to $1.74 billion. The company expects adjusted diluted EPS to be between $3.00 and $3.20.

The company's successful debt management and robust cash flow generation highlight its solid financial foundation, positioning US Foods to successfully navigate future challenges and capitalize on market opportunities.

EDUCATION

Food Safety Coaching & Training

Excellent food safety practices start with people who uphold standards, policies, and procedures. At AQR, we want to help our clients develop a food safety culture by coaching and training staff on foundational food safety principles. Partner with AQR to elevate your people and culture.

FOOD SAFETY

Food Safety is a Culture

At the Food Safety Summit, Mary Weaver Gertz from Yum! Brands delivered a keynote emphasizing leadership in food safety beyond technical knowledge, titled "Being Right Is Not Enough: Leading Food Safety in a Corporate and Global Environment." Gertz shared personal stories, highlighting the importance of trust in food safety, describing it as a contract with every customer. She argued that effective leadership in food safety involves understanding business operations and integrating safety practices into the business model rather than just showcasing technical expertise. Additionally, she encouraged redefining food safety roles within organizations to elevate their importance. The event also honored Kathleen Glass, Ph.D., with the Distinguished Service Award for her contributions to food safety through research and collaboration across academia, industry, and government, underscoring the collaborative effort needed to advance food safety initiatives.

AGRICULTURE, SCIENCE, AND TECH

Be careful using the 5 second rule

Dr. Sermed Mezher, a London-based doctor, has debunked the "five-second rule" in a TikTok video, cautioning against eating food dropped on the floor. The rule, which suggests food is safe to consume if picked up within five seconds of falling, is not supported by scientific findings. Dr. Mezher refers to research by Dawson and colleagues, who studied bacterial transfer from various surfaces like wood, tile, and carpet to food. Their results showed that food instantly picks up 99% of bacteria from tile, about 50% from wood, and less than 0.5% from carpet if picked up quickly. However, Dr. Mezher advises against relying on this rule as harmful bacteria such as Salmonella and Campylobacter can survive on floors for up to four weeks and cause serious illnesses. The video has sparked mixed reactions, with some viewers defending the immune-boosting benefits of eating food off the floor, while others express disgust.

EDUCATION

Internal Auditing

This internal auditing training is a 2-hour self-paced, online course that introduces internal auditing best practices and processes for food plant inspections. Whether you’re completely new to internal auditing and want to create a strong foundation or looking for a refresher, you will learn everything needed to be a key contributor to your audit team.

In this course, certified GFSI auditors will lead you in internal auditing training focusing on the fundamentals of internal auditing to give you a solid understanding and prepare you for external audits. You can expect to learn about auditing best practices through interactive quizzes and real-world examples.