According to a study in Norway, people staying in basic cabins were more likely to report illness than those who were at home or in a cabin of high standard.
Nofima scientists investigated how cabin life affected food safety compared to domestic practices.
339 cabin dwellers answered an online questionnaire
Continue Reading Researchers assess illness risk from cabin stays
Food safety could suffer as part of the problems caused by rising energy prices, according to several European and British industry groups.
Freshfel, the European Fresh Produce Association, warned that product freshness, quality, and safety may be at risk without proper temperature-controlled storage and microbiological contamination will be heightened if cold chains are cut.
Some
Continue Reading Trade groups warn of energy cost impact on food safety
Most businesses correctly cool down hot food but some violations were found during inspections in Denmark.
The Danish Veterinary and Food Administration (Fødevarestyrelsen) investigated whether shops, restaurants and caterers were in control of the refrigeration and cooling process and its management.
Overall, 91 percent of the sites subject to unannounced
Continue Reading Danish campaign targets knowledge about cooling of hot food
Guy Crosby, “The Cooking Science Guy” has some tips to keep you enjoying your Thanksgiving food beyond the holiday. Guy Crosby, an adjunct professor in the Department of Nutrition at Harvard T H Chan School of Public Health, teaches chemistry and food science.
Crosby put his years 30 years in
Continue Reading Keep today’s Thanksgiving leftovers safe to eat tomorrow with these tips
Results of a risk assessment in Finland show those preparing and handling food may play a critical role in the incidence of listeriosis.
The stage after retail, including food handling and storage by the consumer or professional kitchens, is essential to protect against Listeria infections, according to the study published
Continue Reading Finnish researchers investigate Listeria risk
Editor’s note: This is the first of five articles on Hazard Analysis Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the FDA to serve as a guideline to creating a systematic approach in the identification, evaluation and control of food safety hazards.
Since the
Continue Reading HACCP Principles: No. 1 conduct a hazard analysis
Just as feathered birds head south for warmer weather, so, too, do human snowbirds, who pack up their RVs and travel trailers they call home once they get to their sunny destinations.
But food-safety gurus warn that there’s no vacation from food safety.
“I don’t subscribe to the ‘knock-on-wood’ approach
Continue Reading There’s snow place like home, unless you’re an RV snowbird
As part of the preventive refocus that is the cornerstone of the Food Safety Modernization Act, the Food and Drug Administration has launched an online training tool to help trucking companies meet the requirements of the new Sanitary Transportation Rule.
“The Sanitary Transportation Rule requires rail and motor vehicle carriers
Continue Reading FDA launches training module on Sanitary Transportation Rule
What they called the “ice box on wheels” dates back to America’s railroads as early as 1851 and the huge fleets of today’s “reefer” trailers are examples of a transportation industry that has long embraced technology to overcome challenges. To the extent that the new food safety transportation rule add
Continue Reading Technology seen as solution to food safety transportation rule
A total of 22 people fell ill with Staphylococcal food poisoning after an undisclosed military unit luncheon in July 2012, according to information made available in the latest Morbidity and Mortality Weekly Report from the U.S. Centers for Disease Control and Prevention. The newly revealed outbreak serves as a reminder
Continue Reading Staphylococcal Food Poisoning Hit Military Unit in 2012
