The  Blog

The Leading Cause of Foodborne Illness in Restaurants

Roslyn Stone, MPH 3/28/17

Why do employees, including those who have paid sick time, work sick?  Why do they come back to work before they are feeling better? 
The short answer is: it’s complicated.

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Food Safety Summit

Juan Carlos Banderas 3/21/17

FOCUS Brands Inc. the franchisor of Carvel®, Cinnabon®, Schlotzsky’s®, Moe’s Southwest Grill®, Auntie Anne's® Pretzels, and McAlister’s Deli® hosted a Food Safety Summit on February 28th in our...

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Microbiomes and Food Safety

Meg Kirchner 1/31/17

They’re everywhere. In our homes, workplaces, on our pets, on us. They used to terrify us but now we know some of them are vital to live. They’re microbes and they comprise communities called microbiomes...

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Real-time Consumer Recall Communication needed

Dr. Hal King 1/17/17

More that 1 in 6 people in the United States are poisoned by adulterated food each year, and more than 3,000 people die a year from adulterated food (which the CDC states is more likely 30 times this number due to under...

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Improved by design

Josh King 9/26/16

Everything is designed. It’s not always talked about, but things like the chair you are now sitting in was poured over for hours, if not days, by a product designer.  This person’s job is to create the perfect chair for...

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Let's Talk More About Campylobacter

Meg Kirchner 9/12/16

Salmonella. E. coli. Norovirus.   Almost anyone will recognize at least one of these foodborne pathogens.  In fact, according to the CDC, they are among the top five microbes that are most likely to...

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Exciting Changes to Date Labeling

Edward Sharek 9/5/16

We’ve all been there. We take the milk out of the refrigerator, ready to pour it onto our bowl of cereal, when we notice that yesterday’s date appears on the milk jug. We pour the milk down the...

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The Innovative Lawyer

Clay Cheshire 8/22/16

Few would describe lawyers as “innovative”.  Given that they are trained to be thorough, careful, and cautious, and given that many are risk averse - whether innately or by training - this is entirely...

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Not-so-safe Food On Television

Matt Schiering 7/21/16

“I’m mad as hell and I’m not going to take it anymore!” For those of a certain age, you may recall this famous line from the award-winning film, Network. But recently, in the midst of a...

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Ideas into Innovation

Jim Rasmussen 6/30/16

Money.  I can’t stop thinking about everything in terms of money.  Do you? Or is it all things medical for you? I think about ways to make more, to save more, to give more – constantly.  When I rise and when I...

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A Need for Safe Cleaning Solutions

John Shanahan 6/23/16

GenEon is the outcropping of a history of working in the Environmental health industry.  Most would call this the janitorial industry because they see people emptying trash bins and cleaning toilets. I would offer...

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Spill Control Takes a Step Forward

Jeff Palmer 6/16/16

The biggest risk associated with spills in a foodservice setting is that of customers and employees slipping and falling on the spill. Moreover, a bodily fluid spill needs to be contained immediately in order...

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Preventive Control for Human Food, The Course

Dr. Hal King  6/2/16

You might not normally consider a training course in food safety to be an innovation.  However, when you consider the impact a course can have on the actual prevention of foodborne diseases, physical...

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Battling the Leading Cause of Foodborne Illness

Eric Moorman  5/26/16

Centers for Disease Control (CDC) estimates that the average American will contract norovirus 5 times during their lifetime2. This pathogen is the leading cause of foodborne illness causing approximately...

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Food Safety, An Opportunity For Fulfillment

Lynette Johnston  5/19/16

For many of today’s college students, choosing a career that offers opportunities for both professional and personal fulfillment are top priorities. The food safety field offers a unique opportunity to safely feed a...

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State of Food Safety in the Food Service Industry

Dave Shumaker  5/12/16

Food safety and reducing the risk of foodborne illness is top of mind for many of us. As consumers, we assume we will not become ill when dining out with our family and friends at a restaurant. And as public...

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Fact or Frictionless

Matt Schiering 5/4/16

Food safety and reducing the risk of foodborne illness is top of mind for many of us. As consumers, we assume we will not become ill when dining out with our family and friends at a restaurant. And as public...

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Designing for Handwashing Compliance

Herb Velazquez  1/14/16

Germs, the silent killers, are everywhere.  Fighting this threat is an unsung hero, hand washing. Proper hand washing holds immense power in numerous industries to impact lives in big ways by preventing...

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Hand Hygiene Improvement

Dr. Hal King  12/30/15

One of the more important intervention tools in public health to prevent the transmission of infectious diseases, also common to several public environments where infectious diseases are...

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The Role of Social Media in Public Health

Dr. Carolyn Lauckner  11/2/15

Nearly two-thirds of all Americans use social networking sites (1).  Considering that these sites are largely an invention of the last decade, the uptake of social media in such a short amount of time is...

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Welcome to The Lab

Dr. Hal King  10/5/15

My name is Dr. Hal King, and I own the company, Public Health Innovations (PHI). On my first job at the Centers for Disease Control and Prevention in 1990, as a new U.S. Public Health Service Commissioned Officer, I was given a book entitled...

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