Airline kitchens are known for their own food safety problems, but rarely do those ground-based issues result in a loss of food service in the air.
Delta Air Lines, however,
Opinion
It is clear that many people and many businesses are sympathetic to protecting public health, and also understand the risks they face trying to conduct business as usual during
Opinion
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
Opinion.
If anything should restore the confidence of the American people in our governmental agencies and institutions, it is the leadership of our medical and public health professionals in this
Opinion
The food industry and our public health agencies have long recognized that they share the same responsibility to protect consumers from unsafe food. The modern food industry is, however,
Today’s opinion article (May 26, 2018) by Roy Costa RS, MS, entitled “Rose Acres Farms: Another Bad Actor, or a Deeper Problem” deserves a rebuttal from the nation’s
The disgusting truth about industrial egg production is “it stinks”. Sanitation in such environments stretches the imagination when you think of a million birds trapped in cages in huge shed-type
Provisions of the Foreign Supplier Verification Program (FSVP), under the jurisdiction of the Food and Drug Administration, were enacted in 2015. They mandate that foreign suppliers provide the same level
Forget the food trucks or military posts or even college and university campuses. If you want to know which is among the fastest growing segments for restaurant food, it is
Anytime there is a massive outbreak involving produce, those of us tasked with produce safety should be asking the difficult questions about our prevention methods and why they failed. There
(Roy Costa is a registered sanitarian and president of the consulting firm Environ Health Associates Inc. More of his articles can be found here.) Knowledge and Capability of Auditors HACCP
(This article by Roy Costa, a registered sanitarian and president of the consulting firm Environ Health Associates Inc., was originally posted here on June 18, 2015.) In today’s world
