Archive for FoodSafety SmartBlogs

It’s one thing to have a corporate food safety program but entirely another to make sure the executive suite is aware of its importance and the rest of the company buys into a food safety culture, experts said at the 2014 Food Safety Summit.

Food safety programs must be well-funded, integrated in all systems and departments, and receive support starting at the CEO level.[…] Continue Reading »

Angela Fernandez is the vice president of retail grocery and foodservice for GS1 US. The Foodservice GS1 US Standards Initiative was launched in 2009 as an industrywide effort to streamline the supply chain, enhance product information and build a foundation for food safety and traceability.

SmartBrief interviewed Fernandez on how she thinks this initiative is changing the foodservice industry, and how it intersects with traceability programs regarding fresh foods and retail grocery.[…] Continue Reading »

In years past, it has been largely up to the consumer or the parent to protect themselves from exposure to allergens when dining out or grabbing prepared foods at the grocery store, but that’s changing as foodservice professionals learn more about the dangers and how to keep their patrons safe, says William Weichelt, director of the National Restaurant Association’s ServSafe program.[…] Continue Reading »

Usually when someone pulls out their phone to snap a picture at a restaurant, it’s to document a particularly delicious or showstopping meal. Now, people are using photos to tell North Carolina State University assistant professor Benjamin Chapman about food safety issues. Chapman asked readers of his Barfblog to send photos to Instagram and Twitter showing what they perceive to be food safety problems at restaurants, grocery stores and other public facilities.[…] Continue Reading »

The FBI is taking a bigger interest in U.S. food safety, focusing specifically on intentional contamination and spending more resources on tracking incidents, FBI Supervisory Special Agent Thomas Rosato said during a briefing held by the University of Minnesota’s National Center for Food Protection and Defense.

While the FDA and other agencies focus on incidents of foodborne illnesses from produce or other products, the FBI steps in when when a person or organization tampers with the food supply, for reasons ranging from terrorism to economic motives.[…] Continue Reading »