Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.
Many food companies believe that, because of their position in the food supply chain, they are insulated from liability in the case of food-related illnesses. Read about cases that show otherwise and learn how to protect your brand.
Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.
Effective, responsible communication is key to maintaining trust in the food system and a challenge for communicating prior to, during and after a recall.
With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.
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