A recent study published in the Journal for Food Protection and funded by Eagle Protect PBC has demonstrated the risk of microbial, chemical, and physical contamination risks posed to food by disposable gloves worn by food handlers.
A recent study examined the extent of gluten migration from different biodegradable food contact materials into a variety of liquid and solid foods to provide a more comprehensive basis for assessing the risk of exposure for wheat allergy and celiac disease patients.
Idaho Central District Health (CDH) recently published a webpage offering a plethora of resources for foodservice managers to help them practice active managerial control (AMC), which involves actively leading employees in food handling practices to reduce the occurrence of foodborne illness risk factors.
A recent analysis of a Canadian foodborne salmonellosis outbreak investigation has highlighted the importance of considering possible aerosolization of bacteria from drainage systems in restaurants as a risk factor for foodborne illness outbreaks.
Tebots Inc. has designed a UV disinfection station called POZ that addresses the limitations of existing devices that have prevented the technology’s adoption by the foodservice industry.
A recent study led by the U.S. Centers for Disease Control and Prevention (CDC) investigated factors that could contribute to cross-contamination of food in restaurants, and observed more frequent contamination actions in establishments lacking food safety certification, food safety training, and handwashing policies.
In this bonus episode of Food Safety Matters, we are joined by two experts from the U.S. Food and Drug Administration (FDA) about the agency’s enforcement of allergen requirements for foods, allergen recall trends, and the implications of the FASTER Act officially making sesame a major food allergen.
An ongoing study funded by the Center for Produce Safety (CPS) is looking to fill knowledge gaps about the potential for microbial cross-contamination in dry produce packinghouse environments to inform risk assessments and mitigation strategies.
The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.
To address the trend of food manufacturers intentionally adding sesame to food products that did not originally contain the allergen in an attempt to circumvent allergen cross-contact requirements, FDA has updated its draft guidance for industry on hazards analysis and preventive controls with a new chapter on avoiding allergen cross-contact and proper labeling.
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