Foodservice/Retail

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Employees were more likely to handle food in accordance with safe food practices when their managers and coworkers stressed food safety.  

Retailers are facing increased responsibility for food recalls of products they sell…and may be held liable for failure to initiate their own recall plan in a timely manner.

Traceability is the ability to verify the identity, history, location or application of an item by means of documented information about it.

What exactly makes a foodservice company best-in-class or world-class in food safety?  

December 13, 2014 marks when new regulations on food labeling, designed to standardize nutrition information on processed or composite foods across the EU, will be imposed. Are you ready?

Food allergy and gluten-free training is an important component of any foodservice operation.

What is broken in the chain that allows a suspected foodborne illness event to be neglected and become an epidemic? Restaurant patrons should be encouraged to report suspected cases of foodborne illness in a timely fashion.

Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

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.