“Intentional Contamination: Liability for the Criminal Acts of Employees” is one in a series of articles that address the legal risks faced by manufacturers and distributors of food products. In this article about whether an employer is liable if an employee intentionally contaminates a product, it is explained: “The employer is vicariously liable for the negligence of its employee while on the job, which is to say the law treats the employer as if it committed the act itself. Employees or agents are merely an extension of the employing company, and that acts of one are the acts of the other.” The article appeared in an online newsletter for ID Access.
Denis Stearns, is of-counsel at Marler Clark, earned a BA in philosophy from Seattle University, and his law degree from the University of Wisconsin at Madison. He graduated from both schools with high honors, and won numerous awards for service and
Oregon State University has launched a new online Quality and Food Safety training series aimed at building practical skills for professionals across the food industry.
The program, offered through OSU’
Paper-based records and Excel spreadsheets still play a large role in managing staff training, according to a survey.
The ninth global food safety training survey involved Campden BRI, BRCGS, IFS,
Hilton Foods has disclosed costs of £28 million ($37 million) as part of an incident involving a recall of fish in the United States because of Listeria.
The inventory write-off
European Union reference laboratories focused on bacteria, parasites and viruses have started work.
Beginning this month, the three labs for foodborne and waterborne diseases officially began operations.
OPINION
In an article that will soon be published in the Seattle Law Review, I take a look at food safety through the lens of the “pink slime” controversy and
“Ah, but a man’s reach should exceed his grasp, Or what’s a heaven for?”
— from Robert Browning’s “Andrea del Sarto”
Part 2: Does case law support FDA’
