Thanksgiving is a time to celebrate family and friends, enjoy the fall harvest, and to stuff our faces full of delicious food. No matter your specific traditions, I’m certain
In 2007, an outbreak of multidrug-resistant Salmonella Newberg infection that sickened at least 42 people was linked to ground beef sold by Safeway in four western states. The source of
After the UK’s Food Standards Agency issued an official guidance this week, detailing the steps food handlers need to prevent cross-contamination by E. coli O157 and other bacteria, the
The always unpleasant and sometimes devastating effects of foodborne illness are often compounded by the knowledge that the illness could have been prevented. Basic actions in the kitchen during preparation
Buffets. The word alone causes a smile to appear on my face. I can still recall with vivid clarity the new buffet restaurant that opened in my hometown when I
According to a North Carolina State University study based on video cameras placed in commercial kitchens, foodservice workers, on average, commit one act of cross-contamination with the potential of leading
Cross Contamination is the bane of every food-safety management system. While food safety professionals concentrate on the process flow through a food system, sanitation personnel should also be mindful of