Foodservice/Retail

Are Third-Party Delivery Services Keeping Food Safe?

November 3, 2020

Not all meal kit companies are created equal, but at least two of them are focused on food safety during meal kit delivery.

The Convenience of Prepared Foods in the C-Store Industry

Jeremy Zenlea M.B.A.

October 19, 2020

Prepared foods are a perfect complement to the C-store industry.

Who's Managing The Safety of Food Delivery?

Barbara B. VanRenterghem, Ph.D

October 1, 2020

Is the food delivery sector falling through the cracks?

Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Hal King Ph.D.

August 17, 2020

Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.

Rethinking Future Food Chains: Systems Thinking and the Cascading Consequences of System Failures

John G. Keogh, M.B.A., M.Sc. Carl J. Unis, M.Eng.

June 24, 2020

Systems thinking is a critically important competency for food safety.

Regulators Burdened by the Velocity of Innovation in Nontraditional Food Operations

Angela Montalbano Steve Moris Elizabeth Shafer Michael Kalish Charlie Kalish Kelsey Holloman, M.P.H. Peri Pearson Joe Corby

April 16, 2020

To remain viable, food operators may need to enter nontraditional areas as a way to increase their brand.

Strong Food Safety Is Important at Retail

March 3, 2020

Food safety and social responsibility go hand-in-hand for both food retailers and their customers.

Hepatitis A Exposure among Foodservice Workers

Rifath Ali M.D., M.P.H., M.Sc. David Stumbo Ed.D., OHST

August 20, 2019

A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group

Keeping Food Safe in the C-Store Environment

Food Safety Magazine

August 20, 2019

Convenience store food safety professionals struggle to find food safety-related resources aligned with the complex challenges unique to their environment.

The Need for a Glove-Use Management System in Retail Foodservice

Hal King Ph.D.

June 18, 2019

Contamination of foods via the hands is ranked highly among risk factors identified during outbreak investigations.

LIVE: March 4, 2021 at 4:00 pm EST: This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.

Using a Quality Management System as a Competitive Advantage

LIVE: March 9, 2021 at 2:00 pm EST: During this webinar, you’ll hear insights, best practices, and lessons learned from an expert panel with experience transforming their quality processes in the food and beverage industry. You’ll also learn how to best leverage rapid digitization to accelerate your quality journey.

How Can Data Science Boost Food Safety?

LIVE: March 16, 2021 at 2:00 pm EDT: Join our live webinar with industry thought leaders to explore the potential power of new technology in improving food safety. We’ll explore how machine learning and big data scanning solutions can help support food safety and traceability when combined with sector expertise.

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Trends in Food Safety and Protection

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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