say they are very familiar with raw meat preparation, only 53% know the proper internal temperature for cooked chicken is 165 degrees falling to 32% for Gen Z adults. Serving undercooked chicken can cause severe food poisoning or even death, according to the Center for Disease Control and Prevention. “Restaurant chefs have checklists and kitchen managers help them ensure their kitchens are meeting food safety standards,” says Larry Lynch, SVP of Health, Safety & Regulatory Services with the National Restaurant Association. “Home cooks aren’t often reminded how important the basic steps of cleaning and cooking properly are to serving safe meals.” Some Generations Know More Than Others The data shows most (70%) people
are confident they are familiar with the recommended food safety practices restaurants are required to follow. Millennials are the most confident that they are familiar with the practices (76%), while Boomers are the least confident (66%).When it comes to allergens, nearly two-thirds of people (63%) say they are familiar with allergen considerations. Boomers have the lowest level of familiarity (54%) while millennials (72%) and Gen Z adults have the highest (71%). Despite familiarity with allergen considerations, 86% of respondents feel peanut butter and jelly sandwiches are safe for children’s menus at restaurants. Yet few restaurants offer peanut butter and jelly sandwiches on kid’s menus because of allergen requirements.
Welcome to the International Food and Beverage Technology Association The IFBTA is the place to network with your peers and leverage ideas to take your business and professional development to the next level. Whether you are an operator, supplier, consultant, member of the press, association representative, educator, or student, the IFBTA is the place where every voice counts and everyone has a seat at the table.
BECOME A CERTIFIED FOOD SERVICE TECHNOLOGY PROFESSIONAL
SEE HOW WE SUPPORT OUR MEMBERS
May/June P 31
Powered by FlippingBook