Bringing the Farm Indoors

October 2011
FoodService Director;10/15/2011, Vol. 24 Issue 10, p14
Trade Publication
The article features the new St. Joe's Market Café at St. Joseph Mercy Hospital in Michigan. The café, which aims to offer healthier food options, is the result of the renovation of the old hospital cafeteria. According to retail services manager Jim Tripp, the café has been influenced by the farmers' market concept of the hospital. Some changes in the food preparation methods of the café are described including the use of herbs and mustards.


Related Articles

  • Survey of Observed Vendor Food-handling Practices at Farmers' Markets in British Columbia, Canada. McIntyre, Lorraine; Karden, Leyla; Shyng, Sion; Allen, Kevin // Food Protection Trends;Nov/Dec2014, Vol. 34 Issue 6, p397 

    The purpose of this study was to assess food safety practices and support systems of farmers' markets in British Columbia, Canada. Observations of food vendor stall sites, hand washing, samples offered for tasting, temperature control and preserved items were assessed for compliance with...

  • Taste of Home. FARQUHAR, DOUG // State Legislatures;May2012, Vol. 38 Issue 5, p28 

    The article reports on the efforts by U.S. lawmakers to balance strict food safety laws with policies to encourage small food entrepreneurs. Lawmakers are planning to introduce more flexible rules to allow the growth of local food producers until they become established. Exemptions from food...

  • Considerations for Farmers Market Food Safety. Melendez, Meredith; Kline, Wesley // Plant & Pest Advisory: Vegetable Crops;9/19/2012, Vol. 18 Issue 25, p6 

    The article discusses several food safety areas to be considered to maintain farmers food market safety. It mentions that market managers and vendors should prioritize the need to have a hand washing soapbox to avoid the spread of foodborne illnesses. It highlights several farmers food safety...

  • Keeping food-prep safe. Riell, Howard // FoodService Director;06/15/97, Vol. 10 Issue 6, p182 

    Focuses on the importance of good sanitary conditions in food preparation areas. Effect of poor sanitary conditions on the quality of the foods produced; Reasons for the training of persons in the food industry; Information on enhancements made to the food preparation areas at some facilities;...

  • The HACCP of HACCP. Nickelson, Ranzell // National Provisioner;May96, Vol. 210 Issue 5, p56 

    Discusses challenges in the implementation of the Hazard Analysis Critical Control Plant (HACCP) food safety system. Definition of HACCP; Hazards or reasons leading to HACCP program failure; Proper hazard identification; Training for HACCP regulations; Evolutionary system; Computer software...

  • Managing the flow of food. Hernandez, Jorge // Food Management;Jan1998, Vol. 33 Issue 1, p73 

    Focuses on the Hazard Analysis Critical Control Point (HACCP) food safety system and its use in the food service industry. Description of the concept; Background to the development of the concept; Steps to building a HACCP system; Need to create a flowchart as part of the HACCP system; Key...

  • Handling news.  // Food Manufacture;Mar1996, Vol. 71 Issue 3, p11 

    Reports on developments concerning the food handling industry in Great Britain, as of March 1996. Includes Marshall Food Group's decision to increase its storage capacity; Graseby Product Monitoring's delivery of a checkweigher to Coolcore; Expansion of the Healings, Allied Mills' vehicle fleet.

  • Handling news.  // Food Manufacture;Apr96, Vol. 71 Issue 4, p11 

    Reports on developments related to food handling in Great Britain as of April 1996. Includes installation of conveyors at Dalgety Produce of Shropshire; Normanton Foods' acquisition of two conveyors; Westmill Foods' installation of a production line total quality management system.

  • Handling news.  // Food Manufacture;Jun96, Vol. 71 Issue 6, p11 

    Reports on developments related to food handling in Great Britain as of June 1996. McVities' commissioning of a vacuum conveying system from Vac-U-Max; Marshall Food Group's expansion of its storage capacity; Frigoscandia Distribution's joint venture with Ross Young's to develop a primary...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics