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This episode features our discussion with Phil Kafarakis, president of the Specialty Food Association, about how politics, public health, and regulatory stringency can all impact food safety as well as a Food Safety Insights column update from Bob Ferguson of Strategic Consulting.
Food Safety Matters sits down for a far-reaching discussion with Will Daniels, IEH Laboratories and Consulting Group, that covers public health, drivers for food safety programs, where we go from here, and much more.
In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay.
On December 3, The North American Meat Institute (Meat Institute) urged federal authorities to highly prioritize COVID-19 vaccination for the men and women who work in the meat and poultry industry, following healthcare workers and those in long term care facilities.
The North American Meat Institute urged federal authorities to highly prioritize COVID-19 vaccination for industry employees, following healthcare workers and those in long term care facilities.
On Demand:The two most critical methods of prevention for viral diseases in restaurants are the same: reduce the risk of employees working when sick and ensure virus mitigation using personal hygiene and environmental contamination controls (for when employees with asymptomatic illness work). This webinar will discuss how to reduce the risk of viral transmission in a restaurant.
On Demand: The path to realizing a significant ROI using food safety systems starts by meeting a series of challenges when it comes to cooking, storing, and monitoring at a food-safe temperature. Using a food safety management system will allow you to complete food safety processes faster, saving significant labor and time.
LIVE: April 8, 2021 at 2:00 pm EDT: The pandemic has significantly reduced dining room sales for most of the foodservice industry with losses of 60–70% over the last 6 months. In order for the restaurant industry to fully recover these sales, it needs to fully implement the environmental health controls that the U.S. Centers for Disease Control and Prevention (CDC) recommends are necessary for the prevention of SARS-CoV-2 transmission, which will also reduce the risk of foodborne disease transmission.
