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

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 […]

Oh, Nuts! Training Restaurant Staff on Food Allergies

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 […]

7 Principles of HACCP

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 […]

It’s Good to Be Allergy-Free

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 […]

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP, for short) is defined by the US Food and Drug Administration as a “management system in which food […]

Regulating E-Cigarettes

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 […]

Four Tips to Reduce Foodborne Illnesses

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 […]

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