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Features: Break the Chain of Outbreaks

Public restrooms and home bathrooms are the dominant sources of virus, and the primary transmission route is fecal-hand-oral. Today’s restaurateurs risk their livelihoods with anything less than an all-out aggressive attack. The port-of-entry to restaurants for norovirus and hepatitis A is split between the back door and the front door. The battleground covers nearly the whole footprint of the food service establishment. Interventions are needed at key viral intersections, with special attention...

Features: Supply Chain Safety

An estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths are attributable to foodborne illness in the United States each year. Ensuring safe food remains an important public health priority for our nation. A critical link in the farm-to-fork food chain is the food service industry. It is a diverse industry encompassing hospitals, schools, retail stores, and restaurants that range from fast food to full service and from family run to multinational chain.

Features: Ensure Food Safety Through Pre-employment Screening

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.

Features: Cool Technologies

Most of us can recount opening a recently purchased food product, only to find it spoiled. This firsthand experience underscores ongoing problems within the food supply chain that new technologies can solve.

Features: The Promise of Polyester

The terms “fluid-resistant” and “tapered sleeves with fitted cuffs” sound more like features on a durable power suit that maintains the corporate look, flight after flight and meeting after meeting.

Features: Allergen Rules Nothing to Sneeze At

This is the second of a two part series. the first article, “Managing Allergen Labeling Challenges,” was published on p. 49 of the October/November issue.

Features: Hormel Is a Cut Above

It was 1923 when George A. Hormel gave an employee the same sage advice undoubtedly instilled in him while working in his uncle’s meat market during the late 1800s: “What you get out of this business depends wholly on how much you put into it,” he wrote. “Don’t expect big results unless you are personally analyzing your work to see how you can bring it up to a higher standard.”

Features: Validating Microbiology

The H2N2 virus of the late 1950s was fully transmissible among humans. It circulated in humans and caused annual epidemics until 1968, when it vanished after the emergence of influenza A/H3N2 viruses that caused the next pandemic.

Features: Consumers, Retailers Changing Equipment Landscape

Here, primary research has been tied to the trends and purchase behavior of food processors to relevant secondary-research. This integrated view provides the equipment manufacturers with key insights into the requirements of their markets and customers.

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April/May 2014

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