I’m lecturing to students taking Berkeley’s Edible Eduction course. Details about the course are here. It can be watched livestream: details here. In person, it’s at the Anderson Auditorium at the Haas School of Business. I’ll be speaking on current food politics and also about Slow Cooked.
by Marion Nestle
Sep
18
2010
Restaurant safety grades: creativity in action
I haven’t said anything to date about New York City’s new safety grades for restaurants. Their purpose is to encourage restaurants to do a better job on safety procedures so customers don’t get sick.
As the Health Department explains, the grades are awarded on a point system. Points go to violations of food safety regulations. The fewest points get an A. Those with the most get a C. The B grade is someplace in between.
Wall Street Journal blogger Aaron Rutkoff discovered a restaurant with an exceptionally creative method for dealing with its embarrassing B grade.
Enjoy the weekend and watch out for those grades!