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Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.

For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

A culture of food safety is built on a set of shared values that operators and their staff follow to produce and provide food in the safest manner.

Video surveillance is an invaluable tool for maintaining food safety in grocery stores, supermarkets, quick-service restaurants, deli/cafes and other retail food service outlets.

The current federal GMP regulation specifically applies to all food products regulated by FDA.

Food safety training is not a luxury, nor just a pesky governmental regulation.

Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.

The sanitation staff is the first—and best—line of defense against mishaps that can lead to costly recalls, lost product batches and workplace injuries.

A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.

The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.