Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!

Food Safety: From the Local to the Global

September 3, 2013

Food Safety Magazine is pleased to introduce Ask the Health Inspector, a new forum for all interested in food safety. Initiated by Missouri Milk, Food and Environmental Association President Elect Paul Taylor, this series will spark discussions around commonly asked food safety questions at the local level. What are restaurateurs and retailers asking? What are critical issues for local health departments? Visit often and find out! Submit your questions for Paul to barbara@food-safety.com.

In today’s ever-changing world, people are more connected and informed than ever before. With social media, smart phones and various resources, a plethora of information can be obtained at lightning speed. However, this information is not always accurate. Inexperience may hinder knowledge of what constitutes safe food. What should one look for? What different areas are involved in food safety? To that end, when it comes to serving safe food in establishments around the country, some facilities are more interested in service and quality than they are in food safety.

Food managers and operators must balance the demands of regulators, customers and company profits. Over the last several years as a health inspector, I have seen the good, bad and sometimes surprising ways that restaurants, grocery stores and other food establishments operate.  As a health inspector, I have seen many things, had conversations with numerous individuals and have made what I hope are helpful suggestion. However, it is often what is not seen by the consumer, such as the kitchen, rear storage area and food prep process, to which health inspectors have more exposure. There are also the areas that may appear to be clean and safe, such as buffet tables, the dining area and restrooms. Unless one has microscopic vision (those pesky microbes, chemicals and physical contaminants) to see those items that reflect the operator’s cleaning practices, miscommunication and loss of profit can result. By introducing this opportunity for discussion, we hope to help educate and inform food operators and managers about best food safety practices, and provide a resource for the food industry to deliver food safety to the consuming public. Through learning, there is the potential for improved awareness, service, quality and overall safety. Some proposed topics include the following: How do foodservice managers and operators ensure that their food is safe?  Do foodservice and retail employees have adequate food safety training? What are some warning signs that a restaurant is not making food safety a top priority? What are the top safety issues in the deli? How can an establishment determine whether they were responsible for an outbreak of foodborne illness and how long might it take for the first signs to surface? What are the common misperceptions of safe food? How can food establishments improve food safety? Stay tuned for the next Ask the Health Inspector blog post.

Paul Taylor is president elect - Missouri Milk, Food and Environmental Association. He has worked as an environmental health representative, conducting inspections in various fields of environmental public health. Paul has attained certifications in food safety, pool operations, environmental health training in emergency response and received the St. Louis County Department of Health Director’s award for Outstanding Service in 2011.  


Author(s): Paul Taylor

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Testing & Analysis
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Management
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Image of Tyson Foods logo and the logos of Tyson Foods brands

Tyson Foods is Reformulating Food Products to Eliminate Petroleum-Based Synthetic Dyes

USDA building.jpg

More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer

Woman reading the warning label on a bottle of wine

A 40-Year Hangover: Efforts to Revive 1980s Advocacy About the Potential Negative Effects of Alcohol Consumption

Events

May 12, 2025

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

May 13, 2025

Traceability Next Steps—Supply Chain Implementation

Live Streaming from the Food Safety Summit: Join us for this engaging and highly practical workshop focused on building and sustaining traceability efforts across the food supply chain. 

May 13, 2025

Effective Sanitation Basics

Live Streaming from the Food Safety Summit: This dynamic workshop will help participants understand the sanitation process, effective monitoring, use of data streams, and root cause analysis basics.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • woman canning vegetables

    Food Safety Culture and the Local Food Movement

    See More
  • The COVID-19 Pandemic & Food Safety: An Eyewitness to the Global War against the Invisible Enemy

    See More
  • bowl of ground beef

    Global Experts Meet to Discuss Cell-Based Food Safety for the First Time; Hosted by FAO, WHO

    See More

Related Products

See More Products
  • 1119053595.jpg

    Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain, 2E

  • 1119258073.jpg

    FSMA and Food Safety Systems: Understanding and Implementing the Rules

  • global food.jpg

    Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Directories

  • Zenith Global Ltd.

    Expert food and drink industry consultants. Market analysis, strategy, international expansion, acquisition support. Also technical services from water and environment to feasibility and operations. Clients range from multinationals to start-ups. Email rhall@zenithglobal.com to find out more.
  • The Austin Co.

    Just as we have for more than 145 years, The Austin Company continues to deliver design-build solutions for our clients. Everything you need for your next facility - site selection, design, engineering, construction, and maintenance is yours with Austin.
  • The Scale People Inc.

    The Scale People is an ISO 17025 Accredited Calibration organization that provides maintenance and repairs services on scales, load cells, check weighers, and test weights. We supply check weighers, bench scales, laboratory balance, and food quality test equipment.
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing