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.
A look at Bear Creek, a manufacturer of gift baskets, and their approach to food safety.
An interview with William Fisher, M.Sc., CFS, Institute of Food Technologists on the launch of the Global Food Traceability Center.
Food safety training is not a luxury, nor just a pesky governmental regulation.
The current federal GMP regulation specifically applies to all food products regulated by FDA.
Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.
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.