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Contributing Writers

Heidi Parsons

Heidi Parsons

Heidi Parsons is a Chicago-based writer and editor for print and online media. As a freelancer, she has written topical feature articles for National Provisioner, Prepared Foods, Brand Packaging, and Meat & Poultry Magazine, and served as a proofreader/copy editor for Food Safety Magazine, Organic Processing Magazine, Police K-9 Magazine, and the Meat Industry Hall of Fame website.  During her 25-plus-year career, she has served on the editorial staffs of several business-to-business publications, including Packaging Strategies, Pharmaceutical Manufacturing, Food Processing, Meat Processing, Poultry Processing, and Quick Frozen Foods. In addition, she has worked as a writer/editor for the Institute of Environmental Sciences and Technology (a nonprofit technical society), Columbia University’s Office of University Publications, and Gibbs & Soell Public Relations.

Outside the journalistic arena, Ms. Parsons currently serves as a supportive living assistant to developmentally disabled teens and their families, and has seven years of experience teaching elementary school in the U.S. and Kenya. She holds a bachelor’s degree in Communications from Cleveland State University and a master’s degree in Elementary Education from Teachers College, Columbia University.

Articles Written by Heidi Parsons

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An Old School Business Goes New School on Food Safety

For specialty smoked meats purveyor Mike Satzow, overachieving in terms of food safety is integral to protecting his company’s legacy - and its future.

When your company’s reputation for all-natural, premium-quality products is 100 years old and the nation’s top chefs comprise your major market, each day’s production has a rather high bar to meet. Mike Satzow, the third-generation owner of North Country Smokehouse, Claremont, N.H., knows not only where that bar is set, but the factors that could… Continue Reading

Antimicrobial Umbrella Helps Deli Supplier Walk Food Safety Tightrope

In the decade since the U.S. Department of Agriculture (USDA) issued 9 CFR Part 430, “Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products; Final Rule”, concern over L. monocytogenes contamination of RTE meat products in retail delis has “blown up.” As evidence of that concern, USDA’s Food Safety and Inspection Service (FSIS)… Continue Reading