No matter how much individuals think they know about COVID-19 and food safety, experts agree on one point. No one knows enough.
More than a dozen scientists, government officials and corporate representatives joined forces yesterday for the “COVID-19 & Food Safety Global Summit,” which was organized by the International Association
Continue Reading When you know how much you don’t know you can begin to look at COVID-19
Editor’s note: This is the fifth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of
Continue Reading HACCP Principle No. 5: Establish, execute corrective actions
Continue Reading HACCP Principles: No. 4 Details matter — as does training
CHICAGO — A Rutgers University professor Thursday poured some cold water on those trendy ready-to-cook dinner packages being delivered to homes across America, especially those with meat included.
Speaking on the final day of the 2017 Food Safety Summit in a session on “Home Delivery,” the professor of human ecology
Continue Reading Research shows food safety gaps in home-delivery meal kits
If you’re thinking about ordering a foodie gift basket online to send to a loved one this holiday season, you might want to reconsider. Research funded by the U.S. Department of Agriculture shows that there are some serious food safety risks associated with ordering raw meat, poultry, game and seafood
Continue Reading Research: Ordering Raw Meat or Seafood Online Can Be Unsafe
