At The Pump Energy Food, a five-unit takeout chain in New York City with an emphasis on healthy eating, food-safety practices are getting a makeover along with the menu and operations The idea is to standardize practices and provide tools to make adhering to basic food-safety principles as easy as possible, said chief executive Adam Eskin. The Pump recently rolled out a two-page checklist that must be filled out twice a day by a manager or a shift supervisor and faxed to corporate ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
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?