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Articles by Topic - Safety
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Features: Best Practices of Automated CIP Systems
Americans are twice as likely to get food poisoning from food prepared at a restaurant than food prepared at home, according to a new study from the Center for Science in the Public Interest. Their analysis of “solved” outbreaks over a 10-year period found a total of 1,610 restaurant-linked outbreaks that sickened some 28,000 people, compared with 893 outbreaks traced to private homes that caused nearly 13,000 individual cases of illness.
In the absence of federal regulations for the safe production of food products that include marijuana, the state of Colorado is at the forefront of setting its own regulations. Colorado voters agreed to legalize recreational marijuana in November 2013, and now it falls to the state’s Department of Revenue Marijuana Enforcement Division to ensure that food made with this ingredient is safe for human consumption.
Over 99 percent of produce products sampled by the USDA’s Pesticide Data Program in 2012 had pesticide residues that fell below tolerance levels established by the Environmental Protection Agency, according to a report issued by the USDA on February 21. Only 0.53 percent of samples tested (63 of 11,893) had residues above the tolerance limit.
The Consumer Goods Forum's Global Food Safety Conference was held February 26 to 28 in Anaheim, Calif. with a record-breaking attendance of over 1,100 attendees from 50 countries. The annual Conference, now in its 13th year, brings together leading specialists to advance food safety globally. It provides the opportunity for attendees to benefit from various “hot” topic sessions and meet and network with industry peers on the exhibit floor.
Labeling and duty-to-warn cases continue to emerge as a key area of risk for food and beverage companies. These companies should understand the nature of these claims, the extent to which their insurance policies may cover these claims, and steps they may need to take to secure coverage if a claim arises. One of the fastest growing risks in this area stems from cases alleging violations of California’s Safe Drinking Water and Toxic Enforcement Act of 1986—better known as Prop 65.
Biocides used at sub-lethal doses in the food industry, with the goal of enhancing hygiene and food safety, may be having precisely the opposite effect—instead increasing pathogens’ resistance to antibiotics and promoting their ability to form biofilms (a major virulence factor for human infections), according to new research from Spanish scientists.
As efforts for new legislation emerged during 2013, innovative technologies and services were also introduced to meet the growing demands put upon food processors
Careful pre-employment screening can ensure companies receive a good return on the investments they put into training new food safety hires
In response to concerns over the effectiveness of current control measures to reduce or prevent illness from consumption of spices in the U.S., the FDA released its report "Draft Risk Profile: Pathogens and Filth in Spices" on October 30th. What followed was a string of media coverage alerting the public that their spices can contain anything from whole insects to rodent feces.