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Full-Text Articles in Food Science
Food Safety Education And Disparities In North Carolina Emergency Food, Ashley Chaifetz, Benjamin Chapman
Food Safety Education And Disparities In North Carolina Emergency Food, Ashley Chaifetz, Benjamin Chapman
Food Systems Summit 2015
Each year, an estimated 48 million Americans (1 in 6) contract foodborne illness (Scallan, 2011) stemming from grocery stores, hospitals, day care centers, church banquets, county fairs, restaurants, private homes, schools, and even food banks (CDC FOOD, 2011). However, little research has explored the potential connection between food-insecure populations and risk of foodborne illness, especially for emergency foods (c.f. Henley et al., 2012; Koro et al., 2010; Quinlan, 2013). For the majority of people who seek food assistance, food pantries are a fixed part of food sources; that is, the pantries are for subsistence and no longer just “emergency food” …
Guidelines For The Management Of Microbial Food Safety In Fruit Packing Houses, Tony Portman, Elizabeth Frankish, Graham Mcalpine
Guidelines For The Management Of Microbial Food Safety In Fruit Packing Houses, Tony Portman, Elizabeth Frankish, Graham Mcalpine
Bulletins 4000 -
The fresh produce industry has undergone significant change in recent years in the application of quality assurance to business operations. The quality assurance schemes implemented such as the SQFCM programs, have generally served to provide a focus on food quality and operational issues, as well as food safety. Improvements of all aspects of the operations are identified to provide consistent quality, safe produce.