How food service/retail companies can ensure the safety of their food products when hit with extreme weather.
A graduate of the University of Miami, Keith Loria is an award-winning journalist who has been writing for major newspapers and magazines for close to 20 years, on topics as diverse as food, sports, business, theater, and government. He started his career with the Associated Press and has held high editorial positions at Rinkside, BCA Insider, and Soap Opera Digest. Reach him at freelancekeith@gmail.com.
Articles by Keith Loria
CleanSlate UV Files FTC Complaint Against PhoneSoap
The infection control company alleges the marketing claims made by PhoneSoap are deceptive concerning its disinfection technology.
Preserving Food with Natural Ingredients
A new study reveals how a natural antioxidant in grain bran may preserve food longer.
Cheers to Improved Quality, Production of CO2 in Carbonated Drinks
The carbonated beverage market raises its glass to efforts in overcoming carbon dioxide issues.
Will USMCA Be Better Partnership Than NAFTA?
The food and beverage industry seems to be in agreement with the proposed, trilateral deal.
Fresh Express Forms Blue-Ribbon Panel to Get Answers on Cyclospora
World-renowned epidemiologist Michael T. Osterholm will head the experts.
Veterinarians Wanted
What does a workforce shortage mean to safeguarding the U.S. food supply?
New Undersecretary for Food Safety…Finally
Prominent position has been vacant for five years, other key positions still not filled, but does it matter?
Food-Related Illness for Prisoners Substantial, Report Says
Prisons do not have universal rule for food safety, as state, local, and federal prisons all possess different guidelines.
How to Prepare a Quick Response to a Food Safety Crisis
When a crisis hits, being prepared at the push of a button with a response is crucial, and social listening plays an important role.