What the 2026 Cyclospora Outbreak Should Change in Your Operation
Tayler Greenwood2026-08-18T15:44:02+00:00The 2026 Cyclospora outbreak is now the largest parasitic foodborne event most of us will hopefully see in our careers. So, it is [...]
Safely Shopping at Farmers’ Markets: A Food Safety Guide for Foodservice Operators and Chefs
Tayler Greenwood2025-06-10T19:28:11+00:00Farmers’ markets are an appealing source of fresh, local, and seasonal ingredients for individuals and families across the United States. They also provide [...]
Produce Safety: A Growing Concern
Food Safety Experts2021-08-04T21:59:40+00:00Fifteen to 20 years ago, if you would have asked a restaurant manager about food safety, she or he would have likely engaged you in a deep conversation about end-point cooking temperatures of meat and poultry products, limiting cross contamination, and the temperature danger zone. Missing from the conversation would have been much, if any, discussion about fresh produce safety. Then, we didn’t think anyone could get sick from lettuce or tomatoes. Then in 2006 – we had the BIG bagged lettuce national outbreak followed by outbreaks of listeria and salmonella from cantaloupes in 2011 and 2012. Now, we know better.
