With so many meals, foodborne illnesses and other food safety issues are of concern, which is why food service companies put so much effort into food safety training and education.
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 email@example.com.
Articles by Keith Loria
Proponents of the legislation say it will improve worker safety during pandemic
The company is developing an automated deboning system for processing meats that will be utilized to maintain productivity during staff shortages caused by absences due to the pandemic.
Since March, all domestic routine surveillance facility inspections were put on hold, except for inspections for fresh meat, poultry, egg, and catfish facilities. Inspections at other facilities are expected to resume in July.
Minority workers represent a large percentage of cases; human rights organizations call for action
Industry sources say findings underscore need for more regulation in CBD marketplace.
The groups are concerned that the agency has construed its authority too narrowly, requiring accredited testing only in a few circumstances outside the context of food imports.
ALDI, Hy-Vee, ShopRite, Jewel-Osco, and Walmart have recalled their store-brand bagged salads specifically labeled as “garden salads” and containing iceberg lettuce, red cabbage, and carrots.
Many poultry organizations are concerned about China’s decision and worry that this could lead to further suspensions and damage the industry.
Industry groups implore the agency to establish standards of identity for olive oil similar to those for tuna fish, mayonnaise, and other products