The Maine Center for Disease Control and Prevention has identified a case of hepatitis A in a Falmouth food service worker. Hepatitis A is a contagious liver disease caused by the hepatitis A virus. It can spread through person-to-person contact or by consuming contaminated food or water.
The individual worked
Continue Reading Maine health agency issues alert after food service worker tests positive for hepatitis A
Australian regulators have opened a comment period on proposed new food safety management standards for foodservice operators and retail businesses.
Food Standards Australia New Zealand (FSANZ)’s preferred approach is to change the rules to require a food safety supervisor on staff, food handler training and to ensure businesses can provide
Continue Reading Australia seeks public comments on plans aiming to reduce foodborne illness
Public health officials in Minnesota are urging the public, especially foodservice workers, to take precautions against norovirus because of a rise in infections in recent weeks.
The Minnesota Department of Health posted a notice June 14 alerting the public and foodservice operators such as restaurant owners about the situation.
“Norovirus
Continue Reading State health department says norovirus infections are on the rise; offers tips
By Greg Staley
We’re now more than a year past the time when COVID-19 led to restaurants shutting down, moving outdoors, leaning heavily on delivery and restricting dining capacity. Virtually every restaurant had to adapt their operations in some way. While the more common things such as takeout, online
Continue Reading Three ways COVID is changing food safety and how restaurants can help
The CDC states that the death-dealing virus that causes COVID-19 spreads predominantly from person to person (P>P). A deeper dive into assessing this transmission route — and its presence in the food industry — may help sharpen intervention tactics.
This assessment starts with a look at an infected person’s
Continue Reading Person-to-Person sub-classes emerge in COVID-19 classifications
Three quarters of respondents to a survey in the United Kingdom say good hygiene will be more of a factor in choosing a restaurant than before the lockdown caused by the coronavirus pandemic.
Results from the second COVID-19 British Foodservice Sentiment Study by The NPD Group show trust will be
Continue Reading Survey finds hygiene focus when eating out after COVID-19 lockdown
The foodservice industry is remarkable for many reasons, the hard work, the long hours, the fierce competition, and the sheer number of operations. Making a go of a restaurant has many challenges; around 60 percent of new restaurants fail within the first year. And nearly 80 percent shutter before
Continue Reading COVID-19: Can the restaurant industry step up to the plate?
Dear Editor,
Lost in the clutter of Millennial trend tracking and menu minutia is the reality of restaurant risk related to poor handwashing. This is a no-fault failure as there are no operational standards, no rewards or discipline, no behavior changing help from the Model Food Code, and no supporting research.
Continue Reading Few things are as sure a bet as handwashing; restaurants should act now
Editor’s note: This contributed piece is from the thesis of Jamie Ragos, the current holder of The Dave Theno Fellowship for Food Safety.
Thesis: Over the past three years, there has been an ongoing outbreak of Hepatitis A in the United States although it is the only foodborne
Continue Reading Preventative care: Increasing hepatitis A vaccinations among food service workers
