The FDA recently announced that it's working on improving food safety in the retail market. They also released the report of a 10-year study that looked at more than 800 retail food establishments in 1998, 2003 and 2008 and five risk factors: food from unsafe sources, poor personal hygiene, inadequate cooking, improper holding of food (time and temperature), and contaminated food surfaces and equipment.
We may start seeing more certified food protection managers in the retail industry. You can read the full story here
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