“Why Hepatitis A Vaccinations are Bad for (My) Business,” appeared in the July/August 2002 issue of Food Quality Magazine. It begins: “Let’s be honest: as an attorney who makes a substantial portion of his living by filing lawsuits against restaurants, it’s not in my financial interest to have the National Restaurant Association (NRA) change its position on mandatory hepatitis-A vaccinations for food-handlers.” I argue that food handlers play a large part in hepatitis A outbreaks and that, if food handlers were vaccinated against hepatitis A, Marler Clark would represent fewer clients in claims against restaurants that are the source of hepatitis A outbreaks.
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’
