National Restaurant Association
Recent research, she says, indicates that 90 percent of all restaurant-industry data breaches occur at the point-of-sale, but other data security issues exist as well.
Nation's Restaurant News
During an educational session titled “Food Trends and Their Impact on Food Safety,” Brian Nummer, Ph.D., a microbiologist, consultant and professor with the Food Safety Extension at Utah State University, offered the mnemonic FAT TOM as a reminder of the factors that contribute to bacteria growth or demise: Food, Acidity, Time, Temperature, Oxygen and Moisture.