Designing a restaurant to prevent the spread of foodborne illness requires a plan to sanitize all high-touch surfaces. By examining the contamination risk of these surfaces in particular, restaurant administrators can devise sanitation strategies that further minimize the risk of bacterial growth in the restaurant.
Miller’s appointment brings extensive expertise in strategic planning, R&D, marketing and other core business functions built over her tenure at global food and beverage brands, including The Coca-Cola Company and Kellogg Company.
Food industry suppliers face enormous challenges as they balance safety standards with affordability. Suppliers must navigate these responsibilities while dealing with steadily increasing costs, from predicting supply needs to maintaining proper storage conditions to ensuring public safety protocols.
Creating safer and more sustainable food environments is essential for today’s food service professionals. Prioritizing practices like managing pesticide exposure in high-risk foods, maintaining food-contact surface hygiene, and adopting eco-friendly strategies can make a significant difference. By focusing on these key areas, restaurants can reduce contamination risks, meet health standards, and respond to the growing demand for responsible dining.
Tastings should be exciting events that attract attention to your business or cause. Tastings should not be dangerous events that send most of your guests home with stomach pains — or worse, to the hospital with severe health concerns. Unfortunately, if you aren’t careful to maintain the highest standard of food safety practices, your tasting event could end up like the latter.
Protecting patients from contamination in healthcare facilities must be a priority for care providers and food service staff alike. Effective measures include tailored cleanliness and cross-contamination protocols, solid communication, and regular training, among other elements. With well-informed collaborations and clear guidance, there’s a better chance of enhancing everyone’s understanding of how to keep patients both nourished and safe.
USDA-FSIS is working to identify the suppliers of deli meats, sliced at deli counters, purchased by people in this outbreak.
Purchasing gloves with FDA “food compliance” alone may not be a sound food safety strategy. In this article, the author provides five key pieces of advice on glove selection and implementation to ensure they remain the foundation of food safety.
The competition was incredibly stiff this year, which is a major testament to the growing number of unstoppable organizations fighting for the livelihood of 33 million US residents suffering from food allergies
While most people think of nutritionists as general advisors who sit down with them one-on-one to create diet plans, their role goes far beyond that. Nutrition specialists play a critical role in educating the public with regard to food safety.
