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Articles by Topic - Food Service and Retail

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Departments: Supervisors Critical in Retail Food Safety

Following safe food handling practices could prevent many food-borne illnesses associated with the retail food service setting. Although food service employees are educated about these safe practices, training does not always lead to compliance. If training does not motivate employees to follow these practices, what does? Unfortunately, there is little current data available on this topic, but researchers are working to change that.

Departments: Bytes vs. Bugs

Recent outbreaks of E. coli O157:H7 in the northeast fast-food restaurant sector have caused much anxiety among private sector food and beverage processing and preparation centers and public health officials, but several technological developments are helping food manufacturers protect their products from bacterial contaminants.

Departments: The Reputation Drain

It is difficult to ignore the news headlines announcing risks and tragedies associated with the various microorganisms and illnesses threatening the food industry, including E.coli, Salmonella, Avian Flu and so on. In the past 20 years, one serious pathogen – Listeria monocytogenes – has been a major concern to the food industry. Of all the known foodborne pathogens, it has one of the highest mortality rates.

Features: It's a Date!

Date-marking is an important best practice in the food service industry that helps protect both food quality and food safety for businesses.

Departments: Sodexho Embraces Technology to Improve Food & Facility Safety

Sodexho, Inc. (Gaithersburg, Md.), is a provider of food and facilities management in the U.S., Canada and Mexico with $6.3 billion in annual revenue and more than 120,000 employees. Sodexho also offers outsourcing solutions to more than 6,000 corporations, healthcare facilities, retirement centers, schools, college campuses, and military sites throughout North America. Sodexho attributes much of their success to the latest advances in auditing technology. The technology, developed by Steton (St. George,...

Departments: What the Future Holds

Over the last few decades, public focus on food safety has increased due to better detection and traceback techniques, greater media attention, emerging pathogens and increased liability for food processors and retailers. Serious questions exist around the quality and safety of fresh produce. BSE in cattle has, on several occasions, rocked the beef industry. The risk of a deliberate attack on the food supply is described by the World Health Organization and others as a “real and current...

Departments: There's More to it at Hand

Each of the barriers to transmission available to food safety managers (deli papers, utensils or gloves) have differing efficacies and limitations with respect to actual risk reduction. Proper use of utensils or gloves must be monitored and prevented from being used in ways that result in cross-contamination. Various types of gloves are employed in the food industry both to protect the food worker from occupational exposures related to food product or process, as well as to prevent pathogen or spoilage...

Departments: Monitoring Hygiene

From a young age, we have been instructed us to wash our hands before eating or preparing foods, and within the food service industry this rule still holds strong – just with more details and critical importance.

Departments: Avoiding Physical Contamination

If you ask family and friends about strange objects found in food, I’m sure you would hear many horror stories. Recently, I found a metal staple and a one-inch piece of glass in food I ordered at local restaurants. I have also heard reports about two Florida deputies finding shards of glass in their hamburgers.

Departments: Color-Coding

Foodborne illnesses pose a serious threat to the health of diners throughout the country as well as the overall success of a restaurant. Many people think that food safety is as simple as maintaining clean cooking utensils and proper hand washing routines. However, complete prevention of foodborne illnesses requires more than just these basic precautions.

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April/May 2014

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