Articles and Information from GA Foods

Food insecurity in children is a significant problem in the United States. According to United States Department of Agriculture (USDA) estimates, 7.8 percent of American households with children were food insecure* in 2015 – a percentage that amounts to 3 million households that were unable to provide adequate, nutritious food for their children. Additionally, in 247,000 households, food security was characterized as very low, indicating periods of disrupted eating patterns and reduced food intake.

Proper nutrition is the key to aging well, and it has many health benefits. The vitamins and nutrients in food can help you fight diseases, boost your energy and help you sleep better.

At GA Foods, we formally review our mission, vision, values and creed during our quarterly employee meetings.  As you know, people need to hear something several times for it to be really retained. Plus, new employees may be hearing it for the first time, and it is important that everyone understands our company's purpose, plans, and goals, as we go forward.

September 10^th is National TV Dinner Day, a day that celebrates the convenience of pre-portioned meals.

REPOST FROM STATE OF FLORIDA DEPARTMENT OF ELDER AFFAIRS 

As children head back to school, the Academy of Nutrition and Dietetics encourages everyone to celebrate Kids Eat Right Month™ by ensuring children are properly fueled to grow and succeed.

The most important component of food safety is employee training. Though some foodborne illnesses can be traced to specific suppliers, the manner in which food is handled is usually the culprit. 

With so many people relying on your facility for their daily nutrient needs, any evidence of pests can be devastating. Implementing sanitation procedures and creating an unfriendly environment for pests such as roaches, can help you keep things running smoothly and your clients fed.

Roaches and other pests are, of course, a major concern for dining facilities – and the food industry as a whole. Aside from the basic “yuck factor”, which can certainly impact your customer base, these pests can be a serious health hazard to both workers and customers and can damage your bottom line via the destruction/contamination of products.

When it comes to food preparation, one can never be too safe. As evidenced by Chipotle's norovirus outbreak, foodborne illness has the potential to harm consumers and devastate a business's bottom line. The manner in which food is handled during the preparation process plays a significant part in determining its on-the-plate integrity. Sure, some of the blame for foodborne illnesses can be cast upon food suppliers that fail to grow, cleanse, store and deliver ingredients in the proper manner. Yet the main onus of food safety is on those who actually handle the food immediately before it is served.