PERSPECTIVES
GOJO, Inc. recently hired Dr. Chip Manuel as the company’s Food Safety Science Advisor. With a strong passion for food microbiology research and a PhD in food science, Dr. Manuel is an expert in norovirus and Listeria – and continues to publish papers and speak at international conferences to bring awareness to major food safety concerns.
Read MoreRomaine lettuce. Tahini. Raw meat. Pre-cut melon. These were just some of the foods that made the news in 2018 as part of a record high number of foodborne illness outbreaks. While foodborne illness outbreaks typically peak in the summer, 2018 was perceived to be higher than in recent years. What caused this perception?
Read MoreIt’s no secret that Norovirus is a major issue facing the foodservice industry, due to its frequency and ability to spread quickly. Food safety protocols are an invaluable tool to keep guests safe from illness, but they’re only half the picture. You may be monitoring what’s coming in the back door in the way of supplies, but do you know what’s walking in the front door with your employees?
Read MoreAs a restaurant owner/operator, food safety is paramount to your business. You have processes and procedures in place to help ensure your restaurant does not fall victim to a foodborne illness outbreak. Yet, do you know what factors pose the highest risk for foodborne illness, and, are therefore, of top concern to restaurant inspectors?
Read MoreMany of us may ask ourselves this question and wonder why people tend to be sick especially during the winter months. And, if you have asked yourself that question, you are not alone. In fact, researchers have always sought to find the answer.
Read MoreDid you know the CDC estimates that more than 400,000 people in the United States will become ill with infections caused by antibiotic-resistant foodborne bacteria every year? In fact, studies have shown that resistant bacteria can contaminate food from animals, and in turn, cause infections in humans.
Read MoreWe're committed to the continued delivery of timely and relevant information on food safety best practices and insights on foodborne illnesses, and look forward to providing more of the latest topics and trends impacting the foodservice industry throughout 2018.
Read MoreYes, another cold and flu season is upon us. The time of year when both employees and guests might bring coughs and sneezes with them into the restaurant. Knowing it’s important to have your employees at work and not sick at home, try these tips to help your employees stay healthy this season.
Read MoreThe Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness,..
Read MoreFor more than 20 years, September has been recognized as National Food Safety Month – a time for all of us to focus on building a culture of food safety. As a restaurant owner or operator, you know that a strong food safety program is critical to the success of your restaurant(s).
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