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There is a looming unspoken food safety crisis in the restaurant business, caused because there is a lack of education and enforcement of important principles within the weakest link in the chain: the entry-level server.  

A look back at the past 100+ years since Upton Sinclair’s The Jungle changed the way we look at food safety.

A look at the work at Dr. W. Edwards Deming offers effective advice for food companies wishing to drive increased success in the new year.

Many food safety hazards present themselves in the retail environment.  

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

How can a food company prepare for whistleblower claims? For starters, food companies should educate their employees on the programs and processes by which the company intends to comply with the Food Safety Modernization Act.  

The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.  

Most players in the food supply chain believe that the safety of their product is a central concern. Regardless of this gradual shift in attitudes, the outcome is positive for the industry as food manufacturers are integrateing corporate risk management into their processes.  

The solution for a successful acquisition is to find the right relationship with a partner that shares a similar vision, particularly on food safety.