Ensuring the health and safety of fried foods

Abstract The fast food and restaurant industry, plus several food industry segments, such as the snack food industry, have been under fire because of issues such as obesity and the production of foods deemed unhealthy by many. Statistics show that people, and children especially, in the United States and the world over are simply carrying too much weight. Frying and fried foods are often cited as a cause of this problem, yet frying does not seem to want to go away. Why? Fried foods taste great. They are crisp, have wonderful flavors and aromas and fulfill a basic need … enjoyment of your food. There is another reason, however, that foods will continue to be fried. Frying is a very efficient means of transferring heat and cooking foods. The frozen potatoes that may accompany an evening meal take 15 min in a pre‐heated oven at 375°F (190°C) yet are done in minutes in hot oil. Restaurants and fast food operations can serve more people using a fryer than a conventional oven or microwave. In the food industry, whether it is at the industrial level or in foodservice, efficiency and speed means money. So, let us explore deep‐fat frying. How many people have taken the time to understand what constitutes quality and safety in this unit operation that is used throughout the world at in all levels of society and industry.