As part of NSF's ongoing public health and safety commitment, the annual awards program recognizes key individuals and organizations who have demonstrated outstanding leadership in foodservice safety.
At its booth in McCormick this afternoon, NSF International announced the six winners of the third annual Food Safety Leadership Awards.
It’s appropriate that Hazard Analysis and Critical Control Point (HACCP) was developed by NASA to keep astronauts from coming down with foodborne illness in outer space because sometimes it really
According to a FDA report, 21.9 percent of quick-service restaurants were cited for contaminated equipment and 31.2 percent for poor personal hygiene in 2004, and the Centers For Disease Control es
RFID is rapidly gaining ground in the manufacturing and distributing world, where the technology is being used to track inventory through the placement of RFID tags on boxes and pallets.
The National Restaurant Association Educational Foundation (NRAEF) encourages restaurant and foodservice professionals to participate in the 11th annual National Food Safety Education MonthTM this September.
The food processor’s proprietary TrueTaste technology eliminates the need for chemical preservatives in sliced deli meats.
There is some anecdotal evidence floating about in Chicago that suggests not all operators make food safety a high priority and consequently employ a reactive rather than proactive approach.
The AFC Foundation has presented a $10,000 gift to the Morehouse School of Medicine.