http://www.foodquality.com Food Service and Retail Topic Rss http://www.foodquality.com/details/article/4803711/Keeping_Deli_Food_Listeria-Free_New_USDAFDA_Report.html <p>Nearly one in every 10 cases of listeriosis caused by retail deli products could be prevented if all refrigerated, ready-to-eat foods were stored at 41 degrees Fahrenheit or below, as the FDA Food Code recommends.That&rsquo;s one of several key findings from a major new study on food safety in retail delis issued by the FDA and the USDA&rsquo;s Food Safety Inspection Service (FSIS).</p> 2013-05-29T14:59:00Z http://www.foodquality.com/details/article/4543191/Peter_Durands_Metal_Can_Led_to_a_Food_Safety_Staple.html <p>English merchant Peter Durand got the first patent for a tin plated container in 1810</p> 2013-03-27T18:32:00Z http://www.foodquality.com/details/article/2497991/Overcome_Communication_Barriers_to_Food_Safety.html <p>Tailor employee training to avoid hazards stemming from language.</p> 2012-08-20T18:39:00Z http://www.foodquality.com/details/article/2497971/Case_Studies_in_Cultural_Awareness_in_Food_Safety.html <p>How to ensure your message is heard while speaking the language of food safety in a diverse setting.</p> 2012-08-20T18:36:00Z http://www.foodquality.com/details/article/1395229/All_Hands_on_Deck.html <p>An observational study conducted by the CDC that 8.6 hand washes by restaurant staff per employee hour were required to comply with the FDA&rsquo;s Model Food Code.¹ Consensus among both operators and regulators is that that is never going to happen. However, the study&rsquo;s results beg the question: If 8.6 is the ideal safe level, what is the risk when hand washing frequency is, on average, 0.5 times per employee hour? Based on foodborne illness data and the increasing frequency of shuttered restaurants, the risk is higher than desired. We all know that hand washing rates are well below perfection. In most food service operations, they are also well below a safe level.</p> 2011-11-15T18:22:00Z http://www.foodquality.com/details/article/1394645/Laser_Tests_Freshness_of_Packaged_Food.html <p>New laser technology developed in Sweden can detect the gas composition inside packaged foods and determine the items&rsquo; freshness, say researchers from Lund University.</p> 2011-11-14T19:34:00Z http://www.foodquality.com/details/article/1375087/Bill_Aims_to_Reform_USDA_Oversight.html <p>Sen. Kirsten Gillibrand, D-N.Y., has introduced legislation designed to reform food safety oversight within the U.S. Department of Agriculture (USDA).</p> 2011-10-18T14:19:00Z http://www.foodquality.com/details/article/1355531/Foodborne_Illness_Outbreaks_Decline_Slightly.html <p>Outbreaks of foodborne illness reported in 2008 declined by about 10% when compared with the annual average for 2003-2007, according to the latest annual report&lt;/a&gt; from the U.S. Centers for Disease Control and Prevention (CDC) on surveillance of foodborne disease outbreaks. The average number of outbreaks reported for 2003-2007 was 1,151, compared with 1,034 for 2008.</p> 2011-09-26T15:45:00Z http://www.foodquality.com/details/article/1352085/Get_a_Handle_on_Allergens.html <p>More than 160 foods can cause allergic reactions, and it is estimated that 5 million to 12 million Americans suffer from food allergies. This corresponds to 4% to 8% of children and 1% to 3% of adults. An allergic reaction to food occurs when a person&rsquo;s immune system attacks a food substance, usually a protein. The U.S. Food and Drug Administration (FDA) estimates that 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths occur from food-related anaphylaxis annually.¹ At present there is no cure for food allergies, so strict avoidance is the only way for a consumer to avoid an allergic reaction.</p> 2011-09-21T14:43:00Z http://www.foodquality.com/details/article/1348039/Kids_Get_Call_to_Fight_for_Food_Safety.html <p>The next foodborne illness outbreak may be solved or thwarted by a 12-year-old.</p> 2011-09-16T15:43:00Z