Food Safety Management Systems to Enhance Customer Experience

November 9, 2018

Restaurant cleanliness matters! It’s the most important driver of customer visitation (i.e., they come back more often and increase sales) and brand loyalty, just behind the importance of employee service and food quality attributes. Employee service, “cleanliness“, and how the...

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TRIPLETAKE Q&A WITH HAL KING, PHD.

September 11, 2018

Welcome to the Sani Professional® TripleTake Q&A — 3 questions, 3 answers each — with renowned food safety expert, Hal King, Ph.D. Hal is the founder and CEO of Public Health Innovations LLC, an ideation technology a...

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Register for the Food Safety Matters Webinar!

September 4, 2018

In foodservice operations, understanding the top health department violations and how they relate to food safety and cleanliness can not only help you avoid these incidences, but being mindful of them can help grow your business and reduce costs.

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New Food Safety Innovations: Validating Heat-Treated Flour

July 16, 2018

Many of us have had to resist the urge to lick the bowl of the brownie mix or sneak a bite of cookie dough but many don’t resist the urge. The growth of ready-to-eat (RTE) flour can be traced to multiple food safety recalls, most recently in 2016, when the FDA...

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Unfinished business: Keeping the focus on food safety

July 11, 2018

In just the past few months, outbreaks involving romaine lettuce, pre-cut melons and Honey Smacks cereal have reminded us that the work to more effectively prevent foodborne illness is far from complete.People are still getting sick and dying, and markets are still...

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USDA Takes Commendable Initiative. Others to Follow?

June 15, 2018

We, at TAG, are often asked about the alignment of GFSI standards and federal regulations. That is: If you are in compliance with GFSI standards, is your facility compliant with federal standards and regulations? And - Does regulatory compliance get you all the way to GFSI compliance? 

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CDC in Action: Foodbourne Outbreaks

June 13, 2018

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Going Out to Eat with Food Allergies

May 29, 2018

Rick, Lois, Angus, and Samantha visit a new restaurant to celebrate Rick’s birthday. They are excited to try the restaurant they’ve heard so much about. The host seats them and they start looking over their menus to decide what to order. Lois is allergic to...

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Hal King Honored for His Contributions to Food Safety

May 10, 2018

Hal King, founder, and CEO of Public Health Innovations LLC, is this year’s recipient of the Food Safety Leadership Award from NSF International. NSF International, a global public health, and safety organization, announced King as this year’s recipient...

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Food Safety for Thought

December 1, 2017

In this episode of Food Safety Matters, we speak to Dr. Hal King about: how to design a food safety management system, his time at the Centers for Disease Control and Prevention and how it helped him to understand food safety management, how and where food safety...

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EmergiProtect Tackles the Lack of Food Safety Info Available to Restaurants

October 30, 2017

If you were out to dinner with your family and a fellow patron complained of getting sick from their meal, you’d trust restaurant management to know exactly what to do to prevent others from becoming ill, right? Wrong say the folks at Public Health Innovations. According to their...

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The Supply Chain and Food Safety Culture: Foodservice

October 18, 2017

"Our series on food safety culture along the food supply chain now focuses on foodservice establishments. We’ve previously examined the creation of a culture of food safety in the primary production, distribution and processing sectors of the global food supply chain."

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Electro-enhanced Antimicrobial Coating Prevents Staphylococcus aureus Biofilm Formation

August 30, 2017

The incidence of hospital-acquired infections is to a large extent due to device-associated infections. Bacterial attachment and biofilm formation on surfaces of medical devices often act as seeding points of infection. To prevent such infections, coatings based on silver nanoparticles (AgNPs) are often applied, however with varying clinical...

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Chefs say a dishwasher can make or break a restaurant. So I signed up for a shift.

August 14, 2017

My dish hose has a mind of its own. Every time I use it to spray a geyser of water onto a dirty plate, it splashes clean whatever it touches — and shoots much of the detritus back into my face. By the end of my shift, I’ve ingested specks of just about every dish at this restaurant: rice, seafood, salsa, black beans, you name it. And each time I set the...

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Hantavirus infection confirmed; mice can contaminate food

July 27, 2017

The California Department of Public Health is reporting that a Northern California man has been diagnosed with hantavirus after rodent exposure. The warning, posted Tuesday, reminds the public that rodents and other animals can easily contaminate food and food preparation surfaces with the...

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Foodservice: Front lines of food safety require sacrifices

July 24, 2017

His day had just begun but already he was headed back home. The look of defeat in his eyes, the slight grimace on his face, and the sweat on his brow gave it all away: He was going home sick.During the past several months...

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Scientist Develop Plastic Pouches to Make Produce Safer

July 17, 2017

The USDA’s Agricultural Research Service (ARS) is assisting a company developing a small plastic pouch that is designed to make produce safer. Many food poisoning outbreaks in the past few years have been linked to contaminated fruits and vegetables. Plant pathologist Jinhe Bai and his...

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Food safety threat in plain sight

April 27, 2017

A chronic disease with no known cure. An emerging epidemic that affects up to 15 million people in the United States, including 1 in 13 kids, and more than 17 million people in Europe. No, this isn’t about an unknown disease that has suddenly emerged out of nowhere,  but rather one that has been here all...

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Handwashing's Corrective Action Shortfall

March 17, 2017

The diligent foodservice operators are the majority but their years of collectively working without handwashing standards has left a scar of complacency. They see themselves as doing everything possible regarding handwashing and have a track record to prove it. We have inservice training using the...

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Dispelling the Myth that Food Safety is Not a Competitive Advantage

March 10, 2017

“Food safety is not a competitive advantage” is one of the barf-worthy “feel good” messages you hear from food industry executives during speeches and public forums. Last week at the Global Food Safety Initiative (GFSI) conference in Houston, an audience of more than 1,150 from 54 countries...

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CDC Takes Action to Improve the Reporting ofEnvironmental AssessmentData

February 13, 2017

When a foodborne illness outbreak is detected, food safety officials work quickly to collect as much information as possible to determine the cause and prevent more people from getting sick (Centers for Disease Control and Prevention, 2016). Environmental assessments are an essential...

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EFSA’s new one-click tool for information on chemical hazards

February 9, 2017

OpenFoodTox is the new EFSA database that provides instant access to a wealth of information from over 1,650 EFSA scientific outputs about the toxicity of chemicals found in the food and feed chain. An editorial...

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Why Paying Attention to your Environmental Control Program is so Important

January 13, 2017

Over the last year, we have written a number of articles about environmental monitoring and controls, including our recent 2017 predictions that the year would bring continued, or increased, focus on this area by...

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