Food Prep/Handling

FDA Petitioned to Ban PVC Gloves for Food Handling Due to Inadequate Food Safety

hendersonb@bnpmedia.com (Bailee Henderson) — Fri, 21 Nov 2025 11:18:05 -0500

Glove manufacturer Eagle Protect PBC has submitted a petition to FDA urging the agency to prohibit the use of polyvinyl chloride (PVC or vinyl) disposable gloves for food handling in the U.S., citing compliance gaps, poor durability, and chemical risks.

Study: Sanitizer Formulation Impacts Efficacy, Guidance for Use in Food Settings Needed

Tue, 23 Sep 2025 11:07:04 -0400

A study from the Arkansas Center for Food Safety demonstrates the importance of application time and product formulation in the effectiveness of hand sanitizers, which is critical for food handlers.

FDA Releases Form 483 to Taylor Farms Colorado Springs Facility

Tue, 14 Jan 2025 12:03:50 -0500

Uncovered through a FOIA request, an FDA Form 483 sent to Taylor Farms’ Colorado Springs facility documented questionable food safety and hygiene observations. The release of the FOIA-requested form comes from increased scrutiny following the facility's implication as the supplier of McDonald’s onions that caused an E. coli outbreak in late 2024.

Building a Culture of Hygiene in the Food Processing Plant

rickstier4@aol.com (Richard F. Stier, M.S.) — Tue, 13 Feb 2024 00:00:00 -0500

Everyone entering a food processing facility needs to know and adhere to a set of rules that address food safety, basic sanitation, and safety. Plant rules for staff and visitors comprise elements of good hygiene culture and exist to minimize the potential for cross-contamination of foods, equipment, or utensils. Some of these elements have other roles, such as personal safety.

Extensive Food Safety Resources for Foodservice Managers Offered by Idaho Health Department

Wed, 27 Dec 2023 10:00:00 -0500

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.

CDC Study Highlights Restaurant Characteristics Most Associated With Food Cross-Contamination

hendersonb@bnpmedia.com (Bailee Henderson) — Thu, 02 Nov 2023 13:41:59 -0400

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.

USDA Study of Consumer Kitchen Behaviors Highlights Importance of National Food Safety Education Month

Wed, 20 Sep 2023 13:01:05 -0400

The recently released findings of a five-year study on consumer meal preparation practices by the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has highlighted the importance of National Food Safety Education Month.

Reducing Food Safety Risks in Home Kitchens with Science, Education, and Communication

Mon, 18 Sep 2023 15:35:43 -0400

Many people are unaware of the threat that foodborne illnesses pose in their own homes, with gaps seen between best practice and actual behavior. However, we can reduce risks in our home kitchens by providing people with solid science, education, and communication about home food safety.

Damaged Disposable Gloves Carry Significantly More Risk of Microbial Food Contamination Than Intact Gloves

Wed, 30 Aug 2023 15:09:37 -0400

A recent study of the microbiological profiles of disposable gloves intended for ready-to-eat (RTE) food handling found the presence of bacteria to be much higher on gloves with visible damage than intact gloves, underlining the importance of regular glove changes, especially when damaged.

How to Effectively Train Individuals in Food Safety and Hygiene

Mon, 24 Oct 2022 15:00:00 -0400

Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.

Study Finds Pathogens on 50 Percent of Food-Safe Gloves

Tue, 11 Oct 2022 16:55:46 -0400

A recent study has confirmed human fecal indicators on 50 percent of food-safe, single-use, new and unused gloves, as well as foodborne pathogens and other microbes.

“Nanobombs” Protect Consumers from Foodborne Microorganisms

Sun, 12 Jun 2016 00:15:00 -0400

Recent advances in nanotechnology may provide a unique alternative intervention method to address the problem of foodborne diseases.

Employee Hygiene and Handwashing in Retail Foodservice Establishments

Wed, 10 Feb 2016 00:31:00 -0500

The health and well-being of food handlers and proper hygiene practices often gets over-looked when push comes to shove in the retail food industry.

From Sanitation to the Environment and Beyond: Your Free Guides to Foodservice Packaging

Tue, 19 Jan 2016 04:02:00 -0500

The Foodservice Packaging Institute has developed free resources for best practices in foodservice packaging on a variety of topics. Take a look at these easy-to-read guides today.

FSM Scoop: Pet Food Safety

Tue, 19 Jan 2016 04:00:00 -0500

Since the Great Pet Food Recalls of 2007, pet food manufacturers have been under scrutiny. How has the industry fared in the last 9 years?

Progress in the Hygienic Design of Food Processing Equipment

Wed, 05 Aug 2015 00:25:00 -0400

A few decades ago, it was difficult for food processors to obtain hygienic equipment but there are many more options today.

Good Consumer Practices Are Necessary to Further Improve Global Food Safety

Wed, 01 Apr 2015 00:00:00 -0400

The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.

It’s Not All about the Science

Thu, 03 Oct 2013 00:00:00 -0400

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.

Cooking Burgers, Do Consumers Always Do the Best Job?

Tue, 03 Sep 2013 05:00:00 -0400

We are challenged to find strategies to improve consumer handling, and the meat industry can’t rely on the consumer to always effectively provide the final safety check.

The Sanitation of Ice-Making Equipment

Mon, 05 Aug 2013 17:00:00 -0400

Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.

The Tragedy of Foodborne Illness: Much Is Preventable

Tue, 21 May 2013 05:05:00 -0400

Making a difference with respect to foodborne illness outbreaks begins with increasing awareness and acceptance of contributing factors, and demands a commitment to following best practices in food handling and preparation.

The Impact of Temperature and Routing on Produce Shelf Life: Trucking’s Role in the Blame Game

Thu, 01 Dec 2011 00:00:00 -0500

The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.

Foodservice Distribution: Maintaining the Cold Chain

Sat, 01 Aug 2009 00:00:00 -0400

Customers should be aware of the food safety differences between distributors, especially in a down economy when many are making choices based on price.

Creating a Great Cutting Boards and Wipe Rag Program

Wed, 01 Aug 2007 00:00:00 -0400

An organized management control program is the key for success when it comes to the prevention of cross contamination in food production and service areas.

Bakeries Rise to Food Safety and Defense Challenges

Tue, 01 Aug 2006 00:00:00 -0400

An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.

Driving Best Practices in Distribution

Tue, 01 Aug 2006 00:00:00 -0400

Distributors should establish clear protocols to ensure that product is stored properly and travels at the proper temperature to maintain its integrity.

7 Simple Rules for Effective and Hygienic Dry Goods Storage

Wed, 01 Jun 2005 00:00:00 -0400

The best advice in the effective use of a dry goods storeroom is: rotate, rotate, rotate.

The Do’s and Don’ts of Food Plant Personal Hygiene Practices

Wed, 01 Dec 2004 00:00:00 -0500

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities.

Writing and Implementing an Allergen Control Plan

Mon, 01 Dec 2003 00:00:00 -0500

Setting up and implementing an allergen control plan (ACP) in your food processing plant is an good way to avoid inadvertent allergen cross-contamination.

Transportation: The Squeaky Wheel of the Food Safety System

Wed, 01 Oct 2003 00:00:00 -0400

It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.