Invest in continuous training of your frontline employees on the rudiments of food safety, to empower them, to safeguard the huge cost of corporate food safety management system, to protect your brand, and to protect the public health.
Produce safety featured prominently in the recently concluded Food Safety Consortium in Chicago November 17-18, 2014 for two reasons: First, produce remains the largest source of foodborne illness outbreaks in the United States, and second, the recent supplemental notice by FDA calling for another round of public comments on the proposed rule for “ Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption .”
In these times, it’s better to err on the side of caution than to regret actions on a potentially positive Ebola case. It is indeed a good time also to rethink the level of food safety culture in your organization and what you can do to ensure that your organization is not in the news for the wrong reasons.
While industry is racing to develop several promising anti-spoilage technologies, active managerial control of the various components of an effective food safety and quality assurance system remains the best practice against food spoilage and associated food losses in retail food operations.
Continuous verification of supplier qualification and compliance is as important for food manufacturers and food processors, as it is for food retailers.
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.
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.
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.
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.
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.