Articles by Dhruv Kishore Bole, M.B.A, PCQI, LSSGB

Barbecue is a widely enjoyed cooking style around the world; however, ingestion of heavily grilled meat, direct exposure to fumes generated while barbecuing, and improperly cooked food or poorly cleaned grills can expose people to poor health outcomes and foodborne illness risk.

To prevent the spread of antimicrobial resistance (AMR) and AMR illnesses, all food supply chain partners must engage and collaborate to ensure the safety of meat throughout the meat supply chain.

Every restaurant owner wants to avoid foodborne illness incidents and accusations, since a single lawsuit stemming from a food poisoning incident can have serious consequences for the restaurant's business, including poor brand image, high legal costs, and reduced customer loyalty. This article examines how restaurant operators can handle food poisoning accusations from customers.

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. Part 2 of this article series considers other common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. This two-part article series considers common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.

The U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements in December 2014 to help restaurant operators ensure that the nutritional quality and composition of their menu items are verified. The conclusion of this article series discusses the parameters for menu displays and labeling requirements for different types of items on a menu to help restaurant operators comply with the law and avoid enforcement actions.

The U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements in December 2014 to help restaurant operators ensure that the nutritional quality and composition of their menu items are verified. When calculating nutritional values, foodservice operators must ensure that all relevant information about menu items are taken into account, as incorrect nutritional information can lead to enforcement actions.

Obtaining ISO 22000 certification involves conducting internal audits before certification audits can take place.

Obtaining ISO 22000 certification requires the adoption of a globally recognized Food Safety Management System. 

In food processing and service environments, hygienic equipment design is critical to food safety.