Contributed
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers
Opinion
Editor’s note: This is the final piece in a series of articles and opinion columns we have published in recognition of September as Food Safety Education Month.
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Opinion
Editor’s note: This is the first in a series of articles and opinion columns we are publishing in recognition of Food Safety Education Month.
Since its founding as
Opinion
Editor’s note: This is part of series of articles and opinion columns we are publishing in recognition of September as Food Safety Education Month.
How many times have
Contributed
Editor’s note: This is part of series of contributed articles and opinion columns we are publishing in recognition of September as Food Safety Education Month.
The National Association
Opinion
Nearly 300 people got sick after eating at a McDonalds in Brevard, NC, in what authorities believe is a case of norovirus spread through human contact. This is different
The “sell-by” and “best-by” dates on milk cartons may soon become more meaningful and accurate. Cornell food scientists have created a new predictive model that examines spore-forming bacteria and when
While current training for food safety and sanitation usually incorporates high-technology presentations, such as videos and slide shows, there is still a need for low-tech approaches, according to Penn State
