Mitigating Risk in the Overall Food Safety System
In the 1990s, when I took my first food safety class, we learned about a new system called HACCP. Ok, maybe it wasn’t that new, but it sure seemed new at the time. My memory has certainly faded since that class in 1997, but I do recall our discussion in the class about how HACCP would become the norm for all foodservice establishments in the future. Fast forward almost 25 years and the only foodservice operation mandated to have a HACCP program is school foodservice - certainly not the widespread adoption that we thought might come about.
Finding the Food Safety Training Program that is Right for You
Whichever you decide, because some jurisdictions have more stringent requirements than the conference for food protection, check with your local health department to make sure they also recognize the exam before you pay for it.
The Alphabet Soup of Hepatitis and Why it Should Concern Foodservice Operators.
Late in July, I was made aware that World Hepatitis Day was on July 28th. I do have to be honest – similar to most of you reading this, I was surprised there was such a thing. After doing a bit of research, I discovered July 28th was named as such to recognize the birthday of Dr. Baruch Blumberg, who first discovered the hepatitis B virus in 1967 and then two years later developed the first hepatitis B vaccine. Each year, the Centers for Disease Control and Prevention and the World Health Organization recognize the day to help raise awareness about hepatitis, which impacts over 300 million across the globe and causes more than one million deaths a year.
