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” […]

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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 […]

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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 […]

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Chipotle’s Real Food Safety Problem

Chipotle’s string of bad luck may not be a food safety problem. It’s something far deeper, and unlikely to improve anytime soon — if ever. With great fanfare, Chipotle has announced a brand new set of procedures to once and for all stop the stream of food illness outbreaks at its restaurants around the country. […]

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Back Where I Started

For many years beginning in 1982, I worked at The Kroger Co. as corporate director of public relations. One of my top priorities was handling crisis communications during food recalls — those involving Kroger’s own manufactured items or national brand products sold in Kroger food stores. Each incident was vastly different, yet there were enough […]

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