Is There Such a Thing as a Food Safety Culture?

Note: This article first appeared on http://www.sagefoodsafety.com Is there such a thing as a food safety “culture?” If so, what would it be? In a presentation at a food safety conference recently, then-acting FDA Commissioner Stephen Ostroff observed that for the new food safety law to succeed, there needed to be a “food safety culture” […]

Share

Say No to Raw Dough

My wife and daughter occasionaly will snack on raw cookie dough before baking a batch of cookies. I’ve warned them several times not to do that, because raw flour can be contaminated with e.coli and salmonella bacteria (from raw eggs in the flour), both of which can make you very sick.  But my warnings have generally […]

Share

Ready for FSMA?

Full compliance with the Food Safety Modernization Act is only a few months away — mid-September, in fact. Is the food industry ready? If they haven’t already, here’s what food manufacturers need to do: Hazard Analysis — the first compliance step required of all but the smallest food manufacturers is a thorough analysis of any […]

Share

Tracking Foodborne Illness

For decades, one of the major challenges in managing food recalls was the time it took for researchers to establish the source of the contamination. In my time with Kroger, it was often frustrating when the company would receive a foodborne illness recall notice and begin the process of removing suspected product from store shelves […]

Share