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, made that connection by announcing that passengers on 200 flights this past weekend were not getting meal service because of
Continue Reading Food safety problem closes Detroit airline kitchen leaving 200 flights without meals
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 the COVID-19 pandemic. However, there are too many people not practicing social distancing, and not wearing face coverings in the
Continue Reading Florida needs to get on with enforcement of COVID-19 rules
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?
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 time of crisis. We should all appreciate the diligent response to the COVID-19 pandemic coming from our public health
Continue Reading Hidden public health benefits of the COVID-19 experience
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, growing more diverse, dynamic, and complex. making the application of food protection throughout the broad spectrum of operations a challenge
Continue Reading Can we have a culture of prevention in a toxic sea of division?
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 egg farmers.
Costa served as an expert witness for Marler Clark LLP when the 2010 Quality Egg Salmonella enteritidis outbreak occurred. Egg
Continue Reading Egg farmers not defined by bad actors; industry is safe, clean
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 structures called “laying houses” and the tons of fecal material produced daily.
While a high degree of cleanliness may be
Continue Reading Rose Acre Farms: Another Bad Actor, Or a Deeper Problem?
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 of food safety protection for their products as domestic suppliers are required to provide for theirs.
This is needed as
Continue Reading FSVP compliance with FSMA achievable with A, B, C approach
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 a category the National Restaurant Association calls “retail-host restaurants.” It is a label that captures all those in-store restaurants that
Continue Reading Retail-host restaurant trend is not without food safety concerns
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 are emerging trends apparent with pathogens in produce: a trend away from Salmonella and E. coli and toward more novel
Continue Reading Cyclospora and Unanswered Questions About Produce Safety
