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Food Safety News

Breaking news for everyone's consumption

temperature control

Tech helps shippers, transporters keep it cool, safe, compliant

The third in a four-part series brought to you by Par Technology Corp.

It’s the dead of summer and a truckload of fresh beef is making its way from the Texas Panhandle to a distribution center in Tennessee. Somewhere around mile 670, in western Arkansas, the truck breaks down. A quick assessment by the driver reveals it’s a major breakdown and backup is called. In total, the trailer… Continue Reading

Technology gives transparency to transportation food safety

The second in a four-part series brought to you by Par Technology Corp.

There are mountains of it; fresh, nutritious, beautiful — belonging on the finished plates of high-end restaurants, school lunch trays and dinner tables across America. But instead, it’s dumped into landfills to rot into nothing — enough each year to feed 3 billion people. On top of that overall estimate, the Food and Agriculture Organization… Continue Reading

CDC identifies bacteria that killed 3 who ate church meal

A Thanksgiving Day meal served by a church group in Antioch, CA, that killed three people was evidently contaminated with the bacteria Clostridium perfringens. “Clostridium perfringens is one of the most common foodborne illnesses in the U.S. It can be found in the human intestine without hurting us, but eating food containing large amounts of… Continue Reading

Honolulu Restaurant Closed for Food Safety Violations

The Hawaii State Department of Health (DOH) Sanitation Branch has issued a red “closed” placard to Blue Water Shrimp and Seafood Market located at the Ala Moana Shopping Center in Honolulu. Numerous health inspections revealed chronic temperature violations. The department has issued a penalty fee of $9,000 for the violations that led to the posting… Continue Reading

Temperature Control: A Critical Food Safety Element

A critical element of food safety is maintaining proper temperatures from the field to the fork. In practical terms, this means keeping produce cold enough to inhibit pathogen growth or spoilage from the time it leaves the farm or orchard until it’s in the customer’s possession. It also means cooking certain foods at high enough temperatures for long… Continue Reading