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Paster Training, Inc. has begun using and distributing a new food safety manual, the SURE Food Safety Manager Manual. Available for purchase as of Feb. 10, the trainer-tested manual is published by Instruis Publishing Company.

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.  

Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.  

Many food safety hazards present themselves in the retail environment.  

Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.  

New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.  

Cases of intentional contamination are infrequent but can result in serious adverse public health consequences and economic impact.  

FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.  

Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.