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
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
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
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
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
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
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
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
Continue Reading Staphylococcal Food Poisoning Hit Military Unit in 2012
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing recommendations for residents in states that might be affected by Hurricane Irene to minimize the potential for foodborne illnesses in the event
Continue Reading USDA Offers Food Safety Tips as Hurricane Irene Nears
There’s good reason the label says “keep refrigerated.” And also good reason not to taste food to see if it’s gone bad.
Two people found that out the hard way, and became very sick with
Continue Reading Potato Soup and Botulism: A Cautionary Tale
