In “The ABCs of New York Restaurant Grades,” I highlighted the pros and cons of how the system works. After viewing a recent news cast on how some restaurants are
At long last the USDA released Interim Final Rules for competitive foods—the snacks and sodas sold from vending machines and carts outside of federally supported school lunches. They were
About 15 percent of all foods we consume are imported. Looking at some particular categories, the numbers are far more striking: imports make up 91 percent of our seafood, 60
Because Food Safety News holds an important perspective in the industry, I was surprised to see the website publish a commentary by Mr. Mischa Popoff. Mr. Popoff has spent the
Today’s organic consumer is well informed. They have made the connection between quality of life and their own personal responsibility as for how it’s going to play out
My life changed forever in June 1996, when my two little sisters were stricken with E. coli O157:H7 infections after eating “triple-washed, ready-to-eat” mesclun lettuce. At first, they suffered
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
Everybody in Washington, D.C. is running to catch up with the latest dustup over metadata or data mining, or whatever we are supposed to call it. One after another,
If you were not legally responsible for the food you sold, why would you give a %^&$ about food safety? The next time you walk down the produce aisle (with
Since 1980, U.S. dietary guidelines have advised eating less sodium (salt is 40% sodium, 60% chloride). Although sodium is an essential nutrient, most Americans consume way more than they
The latest example of how even health-conscious eaters are not immune from foodborne illness outbreaks came last week with a recall of organic frozen berries contaminated with Hepatitis A. The