When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.
The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.
Food allergies are a public health concern that must be addressed from the farm to table.
All food establishments are required to maintain sanitary conditions to ensure the safe production of food.
What your organization needs to implement a complete food protection program at all levels is presented.
Good Agricultural Practices comprise a prerequisite program that can be used to manage food safety risks in the field and during transport to packing environments.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.
A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.
Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.
Outbreak investigations must focus on identifying the source of contamination, the situations that allowed contaminants to survive and permitted the pathogen to cause illnesses.
Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.
A food safety program cannot be implemented without solid levels of management commitment that cross all departments.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
For Costco Wholesale, dedication to food safety is in the very fabric of its corporate culture.
Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.