Articles by Topic - Food Service and Retail

Listing articles 11 to 20 of 43

Departments: All Hands on Deck

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’s Model Food Code.1 Consensus among both operators and regulators is that that is never going to happen. However, the study’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...

thumbnail image: thumbnail for: Laser Tests Freshness of Packaged Food

Features: Laser Tests Freshness of Packaged Food

New laser technology developed in Sweden can detect the gas composition inside packaged foods and determine the items’ freshness, say researchers from Lund University.

thumbnail image: thumbnail for: Bill Aims to Reform USDA Oversight

Features: Bill Aims to Reform USDA Oversight

Sen. Kirsten Gillibrand, D-N.Y., has introduced legislation designed to reform food safety oversight within the U.S. Department of Agriculture (USDA).

Features: Foodborne Illness Outbreaks Decline Slightly

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 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.

Departments: Get a Handle on Allergens

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’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...

thumbnail image: thumbnail for: Kids Get Call to Fight for Food Safety

Features: Kids Get Call to Fight for Food Safety

The next foodborne illness outbreak may be solved or thwarted by a 12-year-old.

thumbnail image: thumbnail for: Food Safety Funding Progresses

Features: Food Safety Funding Progresses

The Senate Appropriations Committee on Sept. 7 approved several appropriations bills for fiscal year 2012, including bills to fund programs overseen by its Agriculture Subcommittee, such as the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS).

thumbnail image: thumbnail for: What’s in That Meat?

Features: What’s in That Meat?

Picture two raw chicken packages next to each other in the supermarket cooler.

Departments: The 100% Solution to Worker Testing

Employee training has always posed challenges for food companies. Consider language, for example. English may be a second language for many employees, which raises the issue of worker comprehension. Do employees really understand the concepts and procedures being taught, particularly the importance of product safety?

thumbnail image: thumbnail for: New Standards for School Lunches

Features: New Standards for School Lunches

In the wake of a 2010 report that found that the quality of food purchased for the federal school lunch program was lower that that of foods found at fast food restaurants, school districts have implemented a number of new food safety practices — in some cases exceeding federal requirements, says a new report from the U.S. Government Accountability Office (GAO).




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February/March 2015

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