Restaurant FAQs

Updated:Jul 21,2014

Fats - Server with Guests (restaurant resources header)
 
We have put together these questions and answers to help you phase out industrially produced trans fat in your kitchen by switching to oils and fats containing “0 grams trans fat.”  Don’t forget to check out Fats 101, Restaurant Glossary and the comprehensive Consumer FAQs, if you have questions about different fats and where they can be found.

Many cities, counties and states across the United States have proposed or adopted regulatory actions to limit the amount of trans fats in foodservice establishments. Be sure to check with your local health department or another health regulatory agency for details.

We’ve divided the questions into three sections of interest: 

Fats - Fork Knife Spoon (restaurant resources spot)

General Information
Fats - Lots of French Fries (restaurant resources spot)

Frying
Fats - Cupcakes (restaurant resources spot)

Baking

If you have a question that isn’t answered on this Web site, please e-mail inquiries@heart.org

Source: This information was adapted with permission from The Trans Fat Help Center. The Help Center is supported by the New York City Department of Health and Mental Hygiene and by an educational grant from the American Heart Association.


Fats and Oils