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Norovirus and Food Safety

Norovirus and Food Safety

Stephen Brockman September 17, 2015 0

Norovirus is a common foodborne illness that is easily spread, especially in certain settings, such as cruise ships and restaurants. Understanding how this virus affects food safety can help food workers prevent outbreaks. What

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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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Four Tips to Reduce Foodborne Illnesses

Four Tips to Reduce Foodborne Illnesses

Krista Fredrick July 7, 2014 0

Every year 1 in 6 Americans (or 48 million people) are affected by a foodborne illness. Another 128,000 people are hospitalized, and 3,000 die. As a restaurant manager or owner, these statistics are quite

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Regulating E-Cigarettes

Regulating E-Cigarettes

Krista Fredrick May 5, 2014 0

Last week, the FDA announced plans to regulate the sale of e-cigarettes to individuals under the age of 18 years. The regulation would also ban free samples, require nicotine warning disclaimers, and ingredient labels.

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It’s Good to Be Allergy-Free

It’s Good to Be Allergy-Free

Cess Padilla February 3, 2014 0

If you are a restaurant manager, owner, or employee, you have probably heard about the importance of catering to your customers who have food allergies by now. You may be asking yourself, why is

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7 Principles of HACCP

7 Principles of HACCP

Krista Fredrick January 14, 2014 0

Hazard Analysis and Critical Control Points (HACCP) is a food-safety process developed as a tool to help prevent contamination and the introduction of other hazards in food production. Although HACCP is not a stand-alone

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