Evolving consumer preferences are driving new, inventive menu offerings in all segments of commercial foodservice, including restaurants, leisure and hospitality and even institutional care. In North America, the younger generation’s taste for international fare has opened new market space for several new restaurant concepts while aging and health-conscious demographics are demanding fresher, healthier menu options. Creativity in menu design has consequently spurred demand for foodservice equipment with novel features and capabilities, including dual and multi-functional equipment, self-maintenance capability, mobility, and reduced energy consumption for chillers, freezers, dispensing, hot food holding, cooking and vending equipment.
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| image: www.hardwicksrestaurantsupplies.com |
In the U.S., more than 20 American National Consensus Standards have been developed to establish minimum food safety and protection requirements for commercial foodservice equipment. These standards set forth criteria for hygienic equipment design, construction, operating performance and safety of food contact materials, providing assurance that equipment can be easily cleaned and properly maintained to minimize the risk of food borne illness outbreak. However, in global markets, the health and safety regulations for commercial equipment vary greatly from region-to-region.
This session will provide an overview and comparison of domestic and international food safety equipment regulations, standards and certifications. It will further address the most challenging equipment types, including those with water contact components, which are subject to both US FDA and EPA regulations, and will provide tools and references to assist field assessors.
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