Food Safety and Nutritional Awareness

The development of the sciences of microbiology and nutrition had a great impact on food service. One hundred years ago, there was little understanding of the causes of food poisoning and food spoilage. Food-handling practices have come a long way since Escoffier’s day.

Also, little knowledge of nutritional principles was available until fairly recently. Today, nutrition is an important part of a cook’s training. Customers are also more knowledgeable and therefore more likely to demand healthful, well-balanced menus. Unfortunately, nutrition science is constantly shifting. Diets considered healthful one year become eating patterns to be avoided a few years later. Fad diets come and go, and chefs often struggle to keep their menus current. It is more important than ever for cooks to keep up to date with the latest nutritional understanding.