Scott Finch and Luke Harty have been charged with assault, reports the Chicago Sun-Times. They allegedly punched and kicked Nafie in the head and face. Nafie was hospitalized for his injuries, according to the Grundy County sheriff.

Nafie and a few other employees continue to work at the plant following Rana's arrest.

Source: Chicago Sun-Times

Field Roast begins nationwide distribution of Celebration Roast

"We wanted to respond to consumer and retailer demand for a frozen Celebration Roast," says Field Roast President and Executive Chef David Lee. "Celebration Roast freezes well in its shrink-wrapped deli-case packaging, but the new box makes it easier for retailers to store and display. The new boxes are also eye-catching and clearly identify the product for consumers. Having a Celebration Roast in the freezer means consumers can have one on hand anytime for special meals or entertaining, especially when family or guests prefer a vegetarian or vegan option," he adds.

Celebration Roast is a grain-based vegetarian roast that has gained consumer and culinary recognition since its introduction in 2003. The roast combines the company's original grain meat with its popular sausage recipe, in a presentation that is reminiscent of a French-style meat or poultry roast with a rich stuffing or farci. The Celebration Roast stuffing contains a mixture including Field Roast Sausage, diced butternut squash, mushrooms, Granny Smith apples and savory herbs.

"Celebration Roast may be cooked, then sliced, elegantly garnished and served with a sauce or gravy as the centerpiece of a meal, or used like any easily sliced meat or poultry for appetizers and sandwiches," Lee suggests. The Field Roast Grain Meat Company, established in 1997 in Seattle, Washington, creates artisan vegetarian grain meats and accompaniments for consumers and the foodservice industry.

Source: Field Roast Grain Meat Co.

NSF International celebrates 65th anniversary

Since its founding, NSF International has become one of the most trusted names in public health, writing national human health standards and certifying products to help ensure the safety of food and drinking water, dietary supplements, and consumer goods. Widely recognized for its scientific and technical expertise in the environmental and health sciences, NSF is a World Health Organization Collaborating Centre for Food and Water Safety, and Indoor Environment.

NSF's heritage dates back to November 1944 when two professors from the University of Michigan’s School of Public Health, and a public health official from nearby Toledo, Ohio, saw a need to standardize the health requirements for commercial foodservice equipment. The transparent, consensus-based process they established to develop NSF’s first standards for the sanitation of soda fountain and luncheonette equipment became the process by which NSF developed other human health and safety standards.

Since that time, NSF has developed more than 72 American National Standards to protect food and water, dietary supplements, pools and spas, and consumer goods. NSF also tests and certifies a wide range of products including foodservice equipment, organic foods, plastic and plumbing products, water filters, nutritional ingredients, home appliances, kitchen utensils, green building materials, pool and spa equipment, and more. The organization has more than 850 employees, operating in more than 120 countries, with certification programs for multiple products.

NSF food safety services deliver assistance to companies in meeting Federal requirements and improving their food safety and quality systems beyond regulation for the produce, processing, foodservice, restaurant and supermarket industries. Companies may select from training and education, auditing, certification, product approval, and registration services.
NSF International began developing standards at a time when few national sanitation and human health standards existed in the U.S. Today, NSF remains at the forefront, developing standards and certification programs that address important public health issues worldwide. As NSF develops new human health and environmental programs and expands operations to other regions of the world, it remains dedicated to its mission of “protecting and improving human health.”

Source: NSF International

IDDBA Founder dies

Uttal had a 50-year career as a respected leader in the cheese industry, retiring in 1980 from the Purity Cheese Division of Anderson Clayton/Kraft Foods. His leadership was recognized with numerous awards. He served as president of the International Cheese and Deli Association (now the IDDBA) 1970-71, was a founder and president of the American Blue Cheese Association and a director of the National Cheese Institute.

Source: International Dairy-Deli-Bakery Association

First Hardee's opens in Pakistan

CKE has 205 restaurants in the Middle East and says that it has strong brand awareness in the region, with Pakistan expanding its global footprint further.

Source: Associated Press