Today, the recommendations of an advisory committee which was formed to assess the safety of the nation’s food supply will issue a report to President Bush and Congress. An article that appeared last night on the New York Times website provided some insight into the reasons behind the formation of the committee and what will
Consumer confidence in food supply drops
A new article from the Investor’s Business Daily focuses on a drop in consumer confidence in the American food supply:
"There’s a great interest by both the supplier community and retailers to identify and trace foods," said Jill Hollingsworth, FMI’s group vice president of food safety programs. "Retailers want to know more about where foods
iFSN tries different approach to teach about food safety
Today’s Mercury, the Manhattan, Kansas, newspaper, contained a feature article on the International Food Safety Network’s approach to teaching and informing audiences about food safety. The article’s author, Luke Thompson, writes about the evolution of the Food Safety Network and the new approach to sharing information about food safety:
Then, in 2004, the FSN reported
Food Safety
A New York Times editorial from today begins:
President Bush took a potentially useful step last week, appointing a cabinet-level committee to find ways to ensure the safety of imported food and other products. But his actions would be a lot more credible if the administration had not been cutting the staff and budget of
“Hand Washing on Trial”
Marler Clark attorneys Denis Stearns and Drew Falkenstein put on a mock trial at last month’s National Environmental Health Association (NEHA) Annual Conference. The mock trial was part of Handwashing for Life’s conference session on food safety and protection titled, "Handwashing on trial."
The abstract for the panel is as follows:
Financial and health risks
Michigan food safety legislation introduced
Michigan legislatorss introduced a bipartison food safety bill in an effort to help curb food poisoning outbreaks at restaurants. Measures included in the bill are:
• Every restaurant would be required to have at least one manager on staff who had passed an accredited food safety exam.
• Employees exhibiting symptoms of illness, including vomiting,
Serving safe fresh produce
The June 2007 QSR Magazine features an article on trying to ensure food safety when serving fresh produce at quick-serve restaurants. The article’s author interviewed different players in the food industry, asking their thoughts about how to prevent foodborne illness outbreaks. Weighing in were representatives from the National Restaurant Association, the Hospitality Institute
Use a thermometer to keep food safe
The North Jersey Media Group provides excellent food safety information in an article titled, "Take your food’s temperature correctly". The article, which was published on June 18th, highlights a Good Housekeeping Research Institute study, and shows the result of tests conducted on food thermometers:
The Good Housekeeping Research Institute tested 17 new kitchen
Who is responsible for food safety?
Newsinferno.com added a post titled, "CDC, FDA, ConAgra or Peter Pan himself, Who’s to Blame for the Underreporting of Sickening and Potentially Deadly Salmonella & E-Coli Food Poisoning Cases?" which offers an interesting discussion on foodborne illness outbreaks.
The federal agency responsible for insuring food safety was also been taken to task for
Food safety message from iFSN
The Daily News-Tribune out of Waltham, Massachusetts, published a guest column by Doug Powell, Ph. D., Scientific Director for the International Food Safety Network today. Dr. Powell’s message was that all food handlers should undergo some kind of food safety training before being allowed to work in restaurants. He argues that if children’s hockey