E.Coli O157: Not Just the “Hamburger” Disease
May 29, 2018 by Kristy Del Coro, Senior Culinary Nutritionist
You may think that undercooked meat is the most likely source for food-borne illnesses, but vegetables have been to blame…
SPE Certified's application extends far beyond its origins in the restaurant sector.
Our unique, third-party certification program has the potential to cover any dish, anywhere in the USA. In addition to restaurants, our aim is to bring healthy dining options to hotels, schools, universities, cruise lines, airlines -- in just about any foodservice environment out there.
