Sarah Williams Sarah Williams

About the author:
Sarah Williams is a Graduate of UT Austin (Hook 'Em Horns!) with a Bachelor's Degree in Government and History. She’s been in the eLearning space for 10 years, starting out in Product Development; Writing, Editing, Quality Assurance, Curriculum Development, and Project Management. Now Sarah is the Sr. Content Manager for our Marketing Team; managing the production and distribution of content for all industries.

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Is Your Company Ready for the New Requirements of the FSMA?

Is Your Company Ready for the New Requirements of the FSMA?

Sarah Williams April 6, 2015 0

Foodborne illnesses in the 2000s cost businesses billions of dollars in costly recalls, legal expenses and lost sales. To address the issues of foodborne illness, the FDA passed the Food Safety Modernization Act (FSMA).

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CDC: Keeping Its Finger on the Pulse of Foodborne Disease Outbreaks

CDC: Keeping Its Finger on the Pulse of Foodborne Disease Outbreaks

Sarah Williams March 17, 2015 0

News about foodborne disease outbreaks is common, with stories about illness and food recalls as the result of contaminated food. Cookie dough, raw shellfish, and many other products can be breeding grounds for bacteria

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Restaurant Growth Goes Gluten-Free

Restaurant Growth Goes Gluten-Free

Sarah Williams February 16, 2015 0

As consumers become interested in healthy food, alternative diets are becoming more popular. No other segment captures this trend like the exploding sector of gluten-free foods. Since 2011, the gluten-free market has grown by double digits year after year.

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New Menu Labeling Rules: FAQs

New Menu Labeling Rules: FAQs

Sarah Williams January 5, 2015 0

In 2010, Congress included a section in the Patient Protection and Affordable Care Act (ACA). It received little attention compared to the more visible plan known as “Obamacare,” and, until recently, was not enforced.

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Oh, Nuts! Training Restaurant Staff on Food Allergies

Oh, Nuts! Training Restaurant Staff on Food Allergies

Sarah Williams August 22, 2013 0

Shellfish, peanuts, eggs, soy, milk, fish, wheat, tree nuts—all ordinary foods we often see in one form or another at the dining table or in a food establishment. But these common foods have extraordinarily

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