Vigilant hand-washing is critical to preventing the spread of pathogens such as norovirus and Hepatitis A, which can negatively affect human and business health. According to the Centers for Disease Control and Prevention, norovirus is the leading cause of foodborne illness outbreaks in the United States. For employees to know just how important hand-washing is… read more

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. One mistake, such as using a contaminated utensil to handle ready-to-eat food, can lead to foodborne illness and a tarnished business reputation. According to the Center for Disease Control, roughly one in six… read more

Guidance from the Food and Drug Administration issued March 1 included a proposed symbol related to the added sugars line on the new Nutrition Facts Panel of certain products. The F.D.A. also provided additional guidance on what the agency looks for when deciding whether an ingredient meets its dietary fiber definition. The draft guidance on… read more

Listeria causes approximately 1,600 cases of foodborne illness, according to the Centers for Disease Control and Prevention (C.D.C.), and about one in five of those contracting listeriosis dies. Almost every case of listeriosis comes as a result of eating food contaminated with Listeria monocytogenes. Listeria monocytogenes are bacteria that live in soil, water, cattle and poultry animals in addition to thriving… read more

The 2018 edition of The State of Restaurant Sustainability highlights the sustainability efforts restaurant operators are undertaking in their operations. The association surveyed more than 500 restaurant owners and operators about their sustainability efforts, opportunities and challenges as well as 1,000 consumers about the best ways restaurants can communicate their sustainability initiatives to their guests. Among… read more

The Pew Charitable Trusts highlighted four food safety policy developments the organization will be monitoring in 2018. Pew released its analysis citing the importance of the ongoing implementation of the Food Safety Modernization Act (FSMA) in the wake of a foodborne illness investigation of an E. colioutbreak linked to leafy greens that killed one person and… read more

A panel discussion at the Global Food Safety Conference that featured the chief executive officers of some of the largest food and beverage companies quickly shifted away from the topic at hand to consumer trust and what’s at stake if the wave of nationalism and protectionism sweeping many federal governments in developed countries, including the… read more

With the ever-growing demand for ready-to-eat (R.-T.-E.) foods, some processors are faced with the decision of converting their raw, par-baked or ready-to-cook (R.-T.-C.) process to R.-T.-E. This could be a daunting choice, and knowing where to start is the first major challenge. A good first step is conducting a product risk assessment to determine if… read more

In 2015, 902 foodborne disease outbreaks were reported in the United States. This resulted in 15,202 illnesses, 950 hospitalizations, 15 deaths and 20 food recalls, according to the most recent data from the Centers for Disease Control (C.D.C.) and Prevention. Seeded vegetables were the No. 1 food category associated with outbreak illnesses, followed by pork,… read more

The rapid pace of advancements in food safety technologies are going to add to the pressures food and beverage manufacturers are currently under, said Mike Robach, vice-president of food safety, quality and regulatory affairs for Cargill, Minneapolis. Mr. Robach spoke Jan. 22 during an education session at the Dairy Forum, which is hosted by the… read more