Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.
Attention to food safety and making it the company’s highest priority can help managers assess employee performance.
While you can’t make employees care about food safety, you can guide them: Tips and tools are presented for upper management to create a culture of food safety at food companies worldwide.
Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.
As foodborne illness can be caused by contamination during food preparation and/or storage, foodservice training is of paramount importance. This article reveals the findings of a survey of culinary arts students performed to assess their knowledge of food safety practices.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
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.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
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.
For Costco Wholesale, dedication to food safety is in the very fabric of its corporate culture.