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Ensuring safe food is an important public health priority for our nation. For years, regulatory and industry food safety programs have focused on reducing the incidence of foodborne illness. Despite these efforts, however, the 1996 report, “Reinventing Food Regulations: National Performance Review,” concluded that foodborne illness caused by harmful bacteria and other pathogenic microorganisms in meat, poultry, seafood, dairy products, and a host of other foods is a significant public health...
Features: Safety at Your Fingertips
The food service industry has been hit hard by foodborne illness outbreaks such as E. coli in spinach and hygiene mishaps that threaten customers’ health and company reputations. The solution to many of these food-handling problems is at employees’ fingertips.
Departments: Personal Hygiene and Food Safety
Due to a heightened public awareness as a result of all types of media coverage concerning foodborne illnesses, the level of training for employees working in the food industry in general needs to be increased. This is a responsibility that the food industry has to their clients and the general public. Employers have a responsibility to provide a well-designed, informational training program for employees to follow while on the job. It is important that this training be communicated in language that all...