Currently, the responsibility of food safety oversight of food products imported, grown and produced in the United States is split between 15 different agencies. In late June, Sen. Dick Durbin (D-IL) and Rep. Rosa DeLauro (D-CT) have once again introduced their Safe Food Act, a bill that aims to streamline federal food safety operations by […]
One of the great things about living in our state is the unbelievable bounty of fresh produce available in the summer and fall at local farmer’s markets. Local restauranteurs and certified food protection managers love to source ingredients locally and many feel that advertising fresh ingredients grown by members of the farming community draws customers […]
Not all restaurants, food production facilities and institutional kitchens produce the same product in the same way, so why should all food safety certification training take place in a location that doesn’t resemble your facility? We think there numerous advantages to scheduling an on-site food safety training class that takes place at your operation. The […]
It’s easy to identify the most common causes of foodborne illnesses; Undercooked proteins, ready-to-eat items contaminated by unwashed hands and produce that contacts pathogens in the dirt. Lately, we’ve noticed an increase in recalls and reports of illnesses caused by E.coli in raw flour. We’d like to take a look at the hazards of raw […]