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Articles by Topic - Safety

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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: Lower Risk, Boost Safety

From ground beef to spinach to adulterated ingredients, the food industry has seen the huge downside of supply chain safety and quality failures. Food processors are faced with the continuing challenges of maximizing food safety while reducing production costs by improving throughput, product yields, and process efficiencies. Part of the risk equation is that the food processing industry has become dependent upon extended supply chains using multiple vendors.

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: Super Surfaces

Despite tremendous strides in the development of anti-infectives, most experts believe they are losing the war against microbes. Resistance to antimicrobial agents has been magnified to some degree in nearly every strain of bacteria pathogenic to humans and animals.

Departments: Planning Makes Perfect

In the last issue we talked about the types of food technology, contact surfaces, cleaning chemistry and procedures. This issue we address time, schedules and basic sanitation equipment. When planning your cleaning and sanitation routine, start by quantifying time available for this process, then schedule the work and determine the manpower you’ll require. I recommend using the five-step process below to achieve the most efficient and effective results. Map out the five-step procedure for each piece...

Features: The Many Faces of Food Security

When the term “food security” is spoken, one may conjure the images of a terrorist tainting the food supply as part of some covert operation. While that is very much a real threat in post-9/11 times, food security’s image is far from one-dimensional protection from terrorist attacks. In fact, food security is an ever-changing enigma with many faces, some of which threaten the safety and quality of food in all stages of the farm-to-fork supply chain.

Columns: What is Sanitation Technology?

This will be the first in a series of articles on sanitation technology, with the goal of providing some helpful information that you can incorporate into your sanitation program, bringing it to a new level. I have found that providing training beyond the obvious on-the-job training will clearly show the sanitation staff that there is purpose and importance in working to keep the plant clean and sanitary. An investment in formal training is an investment in your people.

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June/July 2014

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