The pathogen kill-step is the most important step in the body fluid clean-up process. The preferred option is to use a disinfectant grade chemical instead of regular sanitizers.
Until a viable vaccine or an effective drug becomes available against Norovirus, rigorous implementation of food safety procedures, behavioral changes and continuous training of both foodservice workers and customers will remain the industry’s best practices at prevention and control.
Norovirus is a major hazard to the retail foodservice industry. However, there are a lot of cost-effective strategies that can be implemented to reduce the spread of noroviruses and their impact to business and consumers.
Study: Organic Foods More Nutritious Than Conventional
The study looked at an unprecedented 343 peer-reviewed publications comparing the nutritional quality and safety of organic and conventional plant-based foods.
While proper testing, evaluation and roll-out of new FSQA products and services may be laborious, time-consuming and somewhat expensive, it is still considered one of the industry best practices that supports the delivery of safe quality food to customers and protects the business brand.
What’s Changing with Nutritional Labeling and Serving Sizes?
Bailey Pudenz, Nutritional Coordinator at Eurofins Nutrition Analysis Center, explains what the proposed changes are, and how the labeling would need to change under the new requirements.
One very important question for retail food service businesses is how do consumers determine a safe quality food environment to spend their money and have fun with family and friends? A lot of these choices are made based on consumers’ perceptions of the food safety practices they see in the food service establishment.
