BROWSE ALL ARTICLES BY TOPIC
Articles by Topic - Food Service and Retail
Listing articles 11 to 20 of 40
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...
Features: Kids Get Call to Fight for Food Safety
The next foodborne illness outbreak may be solved or thwarted by a 12-year-old.
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).
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?
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).
Features: Soda Showdown
Caramel coloring is often used to darken food products such as carbonated beverages and soy sauces. Recently, two byproducts of its manufacture—2- and 4-methylimidazoles (2-MI and 4-MI)—have come under scrutiny. Studies from the National Toxicology Program (NTP) and other researchers concluded that there is clear evidence of the carcinogenicity of both chemicals. California’s Office of Environmental Health Hazard Assessment (OEHHA) listed 4-MI as a carcinogen in January with a calculated...
Departments: Novel Approaches to Pathogen Control
A series of recent incidents involving pathogens in peanut butter, ground beef, and chicken products has forced the food industry to recognize the continuing need for technological means of ensuring the biological integrity of food supplies.
Online Exclusives: Selling Food Safety to Your Employees
In today’s economic climate, businesses are trying to gain the upper hand by taking advantage of every selling opportunity. Smart business executives put together a strategic sales plan that gives the company a competitive advantage. Using social marketing methods in that plan is essential for changing consumers’ buying behaviors. To create a safe food supply, we must develop a strategic sales plan that includes social marketing methods to sell food safety behavior to our employees.