Usually when restaurateurs address the hot-button issue of food safety, they worry most about exposing customers to weak links in the nation’s food chain. Now, however, that focus has shifted to kitchen workers.As recently reported in Nation’s Restaurant News, researchers, industry observers and operators have begun to question whether cooks who are exposed regularly to an artificial butter flavoring used in some cooking oils and sprays might be putting themselves in charm’s way.Known as ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.