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Keep Ready-to-Eat Foods Safe

In our first blog for February, we identified some of the risks with ready-to-eat foods. RTE does not mean risk free! We pointed out that food processors have implemented food safety plans that use good manufacturing and good handling practices (GMPs and GHPs). Foodservices often purchase RTE foods to avoid some risk in-house. In fact,…

Hepatitis A—On the Upswing

We all know that the leading cause of foodborne illness is norovirus, but there is another virus that should also be of concern to everyone–hepatitis A.  According to the Centers for Disease Control and Prevention, since 2016 29 states have reported nearly 25,000 hepatitis A illnesses with 60% requiring hospitalization and 244 deaths.  The number…

Communicating Food Safety Messages

In our first blog for October, we reviewed the fundamentals of effective communication. We suggested considering the framework of Who, What, When, Where, and How for crafting messages and determining the best method for delivery. In this blog, we provide some suggestions on how to effectively message about correct handwashing and glove use, as these…

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