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Food & Beverage Contamination - Spoilage Expert Witnesses

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TOXICULL Associates
John P. Bederka, PhD
780 Austin Avenue
Aurora IL 60505
USA
phone: 630-820-0746
fax: 630-820-0755
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Dr. John P. Bederka, PhD, has over 30 years of experience as a Toxicologist with specialized knowledge of Chemistry, Pharmacology, and Neuropharmacology. Dr. Bederka served as Section Head of Toxicology and Therapeutic Drug Monitoring for the Abraham Lincoln School of Medicine at the University of Illinois Medical Center. His practice covers Occupational Exposure, Residential Exposure, Adverse Health Effects, and Chemical Substances of Abuse.

Dr. Bederka is frequently called upon to provide Expert Testimony in Forensic Pathology and Toxicology in traffic accidents, medical malpractice, worker's compensation, and other diverse matters. As an independent contractor, Dr. Bederka has been retained for his services over 100 times in 25 states across the nation and Guam. Noted for his case-work on the Exxon Valdez matter, his recent work involves chemicals in Hydrofracking Fluids in Shale Gas extraction.

Areas of Expertise:
  • General Toxicology
  • Prescription Drugs
  • Alcohol
  • Solvents / Vapors
  • Metals
  • Insecticides
  • Wood Preservatives
  • Contaminants
  • PCBs
  • Chemical Spill Incidents
  • Smoke Inhalation - Carbon Monoxide
  • Asbestos
  • View Dr. Bederka's Consulting Profile.
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    4184 Johnston Road
    Winston GA 30187
    USA
    phone: 770-359-9807 (office) and 770-359-980 (cell)
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    Ted Simon Environemntal Toxicology Expert PhotoTed W. Simon, PhD, DABT, is an award winning Environmental Toxicologist and Scientist. His expertise is in toxicology, risk assessment, mathematical modeling, statistics, neuroscience, and environmental / ecological health issues.

    Dr. Simon has over 10 years of experience as a toxicologist employed by the Environmental Protection Agency (EPA). He served as EPA’s senior toxicologist in the waste management division working on risk and soil cleanup.

    Teaching Experience - Since 2001, Dr. Simon has served as an Instructor / Adjunct Professor in the Department of Environmental Health Science, College of Public Health, at the University of Georgia.

    Public Speaker - Well published, including the author of a textbook on toxicology and environmental risk assessment, Dr. Simon has extensive national and international public speaking experience. Since 1996, he has been delivering seminars and lectures to universities and national institutes on many subjects within his area of expertise. In 2016, he delivered a lectures on “Bayesian Methods for Application of Uncertainty Factors,” to the Society of Toxicology Annual Meeting, New Orleans, LA, and “Quantitative Prediction of Phenotypic Change from High Throughput Assay Results,” to the EPA's Workshop on In Vitro to In Vivo Extrapolation, Research Triangle Park, NC.

    Litigation Support - Dr. Simon has over 15 years of experience offering expert witness services to counsel representing both plaintiff and defendant. He has been retained over 20 times since 2000 for cases involving environmental risk, drug and alcohol cases, DUI, accidental poisoning, and intellectual property. Dr. Simon has particular expertise in dioxin-like chemicals and polychlorinated biphenyls (PCBs). His services include consulting, reports, deposition, and trial testimony when necessary.

    Areas of Expertise:
    • Dioxins
    • PCBs
    • Drugs
    • Alcohol
    • Poisoning
    • DUI / DWI
    • Water Contamination
    • Soil Contamination
    • Environmental Risk Assessment
  • Environmental Toxicology
  • Carcinogenicity
  • Food Contamination
  • Pesticides
  • Fracking
  • Lead
  • Marijuana
  • Polychlorinated Biphenyls
  • Intellectual Property
  • 9/26/2016 · Environment
    The willingness to view risk as part of daily life has vanished. A risk-averse mindset among environmental regulators engenders confusion between the ethics of intention and the ethics of consequence, leading to the elevation of the precautionary principle with unintended and often unfortunate outcomes. Environmental risk assessment is conservative, but the actual level of conservatism cannot be determined. High-end exposure assumptions and current toxicity criteria from the USEPA, based on linear extrapolation for carcinogens and default uncertainty factors for systemic toxicants, obscure the degree of conservatism in risk assessments. Ideally, one could choose a percentile of the target population to include within environmental standards, but this choice is complicated by the food, pharmaceutical and advertising industries, whose activities, inadvertent or not, often promote maladaptive and unhealthy lifestyle choices.

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    Restaurant and Hospitality Expert
    941 Kanuga Rd
    Hendersonville NC 28739
    USA
    phone: 561-309-2298
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    David Rutecki's career spans 35 years of Restaurant and Hospitality related experience. Working in more than 20 restaurants and involved in the opening of more than a dozen, he has worked every position possible within this industry.

    Mr. Rutecki currently owns and operates Mountain Deli in Hendersonville, recently garnering the 2016 Blue Ridge Growth Award. He is a Member of the North Carolina and National Restaurant Associations.

    Mr. Rutecki has been invloved in the opening of the following selected restaurants:
    • Fancy’s Food and Wine, Gourmet Shop, Coral Gables, South Miami & Grove Isle, Fl.
    • Susie’s Bagels, Breakfast Restaurant, South Miami, Fl.
    • Pizzaria Uno, Full Service Restaurant, Miami, Fl.
    • Baystreet, Full Service Seafood Restaurant, Miami, Fl.
    • Rusty Pelican, Upscale Seafood, Key Biscayne, Miami, Fl.
    • Gatsby’s, Upscale Billiards and Cigar Bar, Boca Raton, Fl.
    • Maxwell’s Chophouse, Upscale Steakhouse, Boca Raton, Fl.
    • Mountain Deli, Delicatessen, Downtown Hendersonville, NC
    Litigation Support - David Rutecki offers expert witness and litigation support for restaurant related issues in Western North Carolina. His services are available to counsel representing both Plaintiff and Defendant.

    Areas of Expertise:
    • Restaurant and Kitchen Design, Menu Development
    • Food Safety and Sanitation
    • Bar Operations & Liquor Liability
    • Safety & Security - Slips, Trips and Falls
    • Concept Development & Restaurant Start Up, Partnership Issues
    • Daily Operations & Management, Employee & Staffing Issues
    • Retail Operations
    • Work Flow Planning
    • Staff & Mgmt Training Programs & Handbooks
    • Site Selection and Development
    • Business Plan Development
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    RdR Soultions Consulting, LLC
    Catherine Adams Hutt, PhD, RD, CFS
    See Multiple Addresses Below
    TX, VA USA
    phone: 630-605-3022
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    Catherine Adams Food Safety Expert PhotoCatherine Adams Hutt, PhD, RD, CFS, has senior public and private experience as a Chief Science & Regulatory Officer in the Food Safety Industry. She is a Registered Dietitian and Certified Food Scientist.

    With experience in the public and private sectors, Dr. Adams Hutt provides advice and guidance on a wide range of topics, including regulatory compliance, food safety, quality systems management, supply chain, health and wellness, business strategy, product development, and software solutions for management of quality and product development processes.

    Dr. Adams Hutt was formerly Chief Quality, Food Safety, and Nutrition Officer for McDonald’s Corporation and led Supplier and Restaurant Food Safety teams for YUM! Brands. She was Chief Quality Officer for Coors Brewing Company, led the North America Quality team at H.J. Heinz, and developed next generation Quality programs for the Campbell Soup Company. Dr. Adams Hutt was Assistant Administrator for the US Department of Agriculture’s Food Safety and Inspection Service (FSIS) where she led the development of HACCP as a regulatory tool. She has been an active participant in international programs, and led the U.S Delegation for the Codex Food Hygiene Committee.

    Litigation Support - Catherine Adams Hutt has high-level training and senior experience in a variety of food related fields, including food manufacturing, food service, food regulations, and nutrition. Her diverse background makes her ideally suited for challenging cases where it is important or helpful to be able to integrate information from a number of different disciplines. Her professional experience is truly unique and her credentials make her unimpeachable. Most of Dr. Adams Hutt's cases are settled before going to trial on the strength of her expert opinion. She has experience with both deposition and trial, understanding the art of the exercise, and works to deliver the optimal results for her clients - plaintiff or defendant.

    Areas of Expertise:
    • Food Safety
    • Food Manufacturing
    • Nutrition
    • Foodborne Illness
    • Food Fraud
    • Food Forensics
  • Food Poisoning
  • Food Adulteration
  • Dietary Supplements
  • Food Labeling
  • Quality Management
  • Health Claims
  • Texas Office
    4568 Elm Bottom Circle
    Aubrey, TX 76227
    Virginia Office
    124 South Fairfax
    Alexandria, VA 22314


    View Dr. Adams Hutt's Consulting Profile.
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    Dennis P. Gemberling, CHA, CFBE, FMP, FCSI
    President and Founder
    One Market Plaza, Spear Tower, Suite 3600
    San Francisco CA 94105
    USA
    phone: 800-580-3950
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    Dennis Gemberling PhotoDennis Gemberling, CHA, CFBE, FMP, FCSI, President and Founder of Perry Group International, has over 35 years of experience in the Hospitality Management industry. His experience includes managing, operating, and consulting on full-service, limited-service, extended-stay, all-suite, condo and timeshare hotels and resorts, casual, fine-dining, and quick-service restaurants, bars and nightclubs, catering and special event facilities, casinos, and mixed-use real estate.

    Mr. Gemberling has held prior positions for different owners, operators, and chains as Senior Vice President, General Manager, Director of Food & Beverage, and Restaurant Unit Manager. He has been retained on over 400 projects with typical values in the $1 million to $75 million range and revenues in the $1 million to $100 million range both nationally and internationally.

    His many clients have include among others Biscuits & Blues, Cantina’s, Chevy’s, Choice Hotels, Embassy Suites, Hampton Inns, Hilton, Holiday Inns, Hooter’s Casino, Hyatt, Marriott, McDonald’s, Microtel Inn & Suites, Outback Restaurants, Radisson, Residence Inns, Signature Resort, Sizzler, Sonic Drive-Ins, Starbucks, Starwood, Sheraton, Togo’s, Wendy’s, and Willie Mays Skybox Lounge.

    Litigation Support: Dennis Gemberling is a Certified Hotel Administrator, Certified Food and Beverage Executive, Certified Foodservice Management Professional, and Certified Food Safety Manager. He offers expert witness services to attorneys for plaintiff and defendant cases on a variety of Hospitality-related claims. He is a Professional Member of Foodservice Consultants Society International and the Forensic Expert Witness Association. Mr. Gemberling also provides expertise as a Court Appointed Receiver and Interim Property Manager and is currently the Past President and a Board of Director for the California Receivers Forum – Bay Area Chapter.

    Areas of Expertise:
    • Management & Operations
    • Income Analysis & Valuation
    • Employment, Hiring & Labor Issues
    • Lost Profits & Future Earnings
    • Customs & Trade Practices
    • Planning & Feasibility
    • Upkeep & Maintenance
    • Sales & Marketing
    • Standards of Care
  • Franchise & Management Contracts
  • Safety & Security
  • Contractor & Entertainment Use
  • Food & Alcoholic Beverage Handling
  • Costs & Economic Impact
  • Procurement & Purchasing
  • Landlord / Tenant, Operator & HOA Issues
  • Discrimination & Harassment
  • Construction or FF&E Problems
  • View Dennis Gemberling's Consulting Profile.
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    Dr. Bruce C. Hemming
    PhD, President/CEO
    See Multiple Addresses Below
    St. Louis MO 63119-3421
    USA
    phone: 314-645-2177 or 800-688-9144
    fax: 314-645-2544
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    Dr. Bruce C. Hemming, PhD - President & CEO of Microbe Inotech Laboratories, Inc. (The MiL, Inc.) is an accomplished science and business professional with over 30 years of real-world experience in Microbiology and its practical applications. Dr. Hemming and his staff perform rapid microbial identifications, confirmations, and contaminant sourcing, of all pathogenic, indicator, and spoilage organisms (bacterial, yeasts and molds, and other fungi) using the latest genetic (DNA) and instrumental technologies.

    Dr. Hemming provides litigation support services to attorneys representing both Plaintiff and Defense. He brings with him The MiL advantage of:
    • Proprietary, microbial kinetic and endpoint assays
    • Microbial databases which contain profiles of over 3,000 species of microbes
    • Microbial diagnostics research
    • Product development capabilities
    • Specialized skills in using automated, microbial characterization, identification tools
    Areas of Expertise
    • Food Safety & Nutrition - Spoilage
    • Environmental Sampling
    • Biomedical - Pharmaceutical
    • Industrial Hygiene
    Helix Center (Core Lab)
    1100 Corporate Square Drive, Ste. 225
    St. Louis, MO 63132
    Telephone: 800-688-9144
    Microbe Scan, LLC
    1100 Corporate Square Drive, Ste. 224
    St. Louis, MO 63132
    Telephone: 800-688-9144


    View Dr. Hemming's Consulting Profile.
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    Jeff Nelken, MA, RD
    20938 De Mina Street
    Woodland Hills CA 91364
    USA
    phone: 818-703-7147
    fax: 818-703-7147
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    Jeff Nelken, MA, retired RD is a Food Safety / HACCP Expert with 40 years experience in the hospitality industry. He specializes in Food Safety, Accident Prevention, Inspections, Audits, and Training. Mr. Nelken is a certified trainer and provider with the Los Angeles Health Department who has worked with CNN, FOX, CBS, NBC, INSIDE EDITION, and Dateline MSNBC's investigation team, as well as Restaurants, Casinos, Schools, Supermarkets, and Food Manufacturers to provide food safety.

    Mr. Nelken consults for attorneys that need expert opinions on topics, such as food-borne illness complaints, food allergies, burns, accidents, and standards of performance and care. His Litigation Services include client consultations, conferences, reading, reviewing, and organizing documents, site visits, research, writing and preparing reports, depositions, and trials. Mr. Nelken's expertise is available to attorneys for both Plaintiff and Defense.

    Litigation Cases Include:
    • Salmonella
    • Campylobacter
    • Ecoli
    • Botulism
    • Foreign Objects
    • HACCP
    • Food Allergens
    • Industry Performance Standard of Care
    • Health Department Inspection Analysis
  • Nutritional Statements ( Menu Accuracy)
  • Outbreaks
  • Burn Injuries
  • Norovirus
  • Food Spoilage
  • Pest Related Issues
  • Slip and Trip
  • Equipment Related Issues
  • Food Safety Audits
  • View Jeff Nelken's Consulting Profile.
    8/23/2018 · Food & Beverage
    It's easy to slip into a false sense of security because you've covered the basics of food safety with your kitchen staff. However, there are many other hazards that impact your bottom line. For example, slip and fall accidents are at the top of the list of safety concerns. There are many other dangers that must be considered.

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    Joel Feigenheimer, PhD
    Hospitality / Restaurant Consultant
    Hollywood FL USA
    phone: 561-212-0206
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    Joel Feigenheimer, PhD is an industry expert with over 35 years of experience related to the Restaurant and Hospitality field. A graduate of the Cornell Hotel School, he holds an MBA in Hospitality and a PhD in Business from Northcentral University (attained 2018). Dr. Feigenheimer has been named the National Association of Concessionaires Eminent Scholar at The Chaplin School of Hospitality at Florida International University.

    For the past three decades, Dr. Feigenheimer has served as both an entrepreneur and director for an International restaurant firm. He has corporate, independent, and franchise restaurant experience. Over his career he has consulted on three continents, excelled in the corporate environment, been a successful entrepreneur, and met thousands of industry leaders.

    Currently on the faculty at Florida International University, he teaches Restaurant and Hospitality Management to tomorrow's hospitality leaders. His courses include Purchasing and Menu Planning, Concepts of Food and Beverage, Sustainability, Cost Control, Introductory Management Concepts, and Project Management, among others.

    Litigation Support - Dr. Feigenheimer provides nationwide expert testimony relating to Food Service and Hospitality Operations. He has direct experience not only as a "legal expert" but also as an operational expert. This enables him to explain cases in a manner that juries understand, easy going yet direct and effective. Dr. Feigenheimer's services are available to attorneys representing both plaintiff and defendant.

    Areas of Expertise:
    • Contractual Obligations
    • Restaurant Lease Issues
    • Restaurant Employee Concerns
    • Food Safety
    • Vendor Disputes
  • Hospitality Business Law
  • Food Service Management
  • Operator Liability
  • Liquor Liability / Dram Shop
  • Slip and Fall
  • View Joel Feigenheimer's Consulting Profile.
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    Ewen Todd, PhD
    4182 Indian Glen Drive
    Okemos MI 48864
    USA
    phone: 517 347-4270
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    Dr. Ewen Todd is a Food Safety Expert with over 45 years of knowledge and experience in general food safety and Food Microbiology Issues. Specifically, he has extensive experience the reporting and surveillance of Foodborne Disease, as well as development of analytical methods for identifying foodborne pathogens. As a result of his work with the industry and his knowledge of foodborne disease, Dr. Todd has influenced research programs and regulatory approaches taken by the Health Protection Branch of Health Canada. In the US, he held the position of Director of the National Food Safety and Toxicology Center and the Food Safety Policy Center at Michigan State University. A leader in microbial research, foodborne disease surveillance, costing of outbreaks, food safety policy, seafood toxins, standard setting, risk assessment, risk management and risk communication. He has worked in numerous countries educating and training, and collaborating to set up surveillance systems, food safety policies, regulations, and HACCP and other control strategies, including China, Cambodia, Japan, United Arab Emirates, Lebanon, Kuwait, Saudi Arabia, and Europe, as well as Canada and the USA. He is also familiar with food defense and food fraud issues, and waterborne disease.

    He is familiar with the US and Canadian food industry, both foodservice and food processing, HACCP, disease investigation, food and equipment contamination. Since leaving the Canadian government and entering academia and as a consultant, he has been expert witness in 25 cases in both the U.S. and Canada where foodborne illnesses have occurred. He has testified on the behalf of plaintiffs who suffered from E. coli O157:H7, Campylobacter, Salmonella, ciguatoxin fish poisoning, yeast, and unknown agents. He has also represented defendants in two illness cases. Therefore, his litigation services are available for both Plaintiff and Defense.

    Areas of Expertise
    • General Food Safety and Spoilage Issues
    • HACCP and GHP Systems
    • Standards for Poultry
    • Listeria Monocytogenes in Soft Cheeses
    • Standards for Poultry
    • Seafood Toxins
    • Food Workers
    • Investigation of Foodborne and Waterborne Illnesses
    • Foodborne Disease Surveillance Systems
    • Risk Assessment, Risk Management and Risk Governance
    • Safety of Aquaculture Systems
    • Norovirus in Elder Care and Other Facilities
    • Salmonella and Shigella in Schools and Child Care Centers
    • Salmonella in Tahini and Other Oil-based Foods
    • Escherichia coli O157:H7 in Leafy Greens
    • Staphylococcus aureus in Cheese, Clostridium botulinum in Canned or Preserved Food and Native American / Inuit Fermented Food
    • Listeria monocytogenes in Deli Meats and Soft Cheeses
    • Controlling Listeria monocytogenes in Ready-to-eat Foods
    • Hydrophobic Grid Membrane Filter Systems
    View Consulting Profile.
    9/26/2014 · Engineering
    Hand washing with soap is a practice that has long been recognized as a major barrier to the spread of disease in food production, preparation, and service and in health care settings, including hospitals, child care centers, and elder care facilities. Many of these settings present multiple opportunities for spread of pathogens within at-risk populations, and extra vigilance must be applied. Unfortunately, hand hygiene is not always carried out effectively, and both enteric and respiratory diseases are easily spread in these environments. Where water is limited or frequent hand hygiene is required on a daily basis, such as for many patients in hospitals and astronauts in space travel, instant sanitizers or sanitary wipes are thought to be an effective way of preventing contamination and spread of organisms among coworkers and others. Most concerns regarding compliance are associated with the health care field, but the food industry also must be considered.

    8/26/2014 · Engineering
    Alcohol compounds are increasingly used as a substitute for hand washing in health care environments and some public places because these compounds are easy to use and do not require water or hand drying materials. However, the effectiveness of these compounds depends on how much soil (bioburden) is present on the hands. Workers in health care environments and other public places must wash their hands before using antiseptics and/or wearing gloves. However, alcohol-based antiseptics, also called rubs and sanitizers, can be very effective for rapidly destroying some pathogens by the action of the aqueous alcohol solution without the need for water or drying with towels.

    7/22/2014 · Engineering
    During various daily activities at home and work, hands quickly become contaminated. Some activities increase the risk of finger contamination by pathogens more than others, such as the use of toilet paper to clean up following a diarrheal episode, changing the diaper of a sick infant, blowing a nose, or touching raw food materials. Many foodborne outbreak investigation reports have identified the hands of food workers as the source of pathogens in the implicated food. The most convenient and efficient way of removing pathogens from hands is through hand washing. Important components of hand washing are potable water for rinsing and soaps to loosen microbes from the skin. Hand washing should occur after any activity that soils hands and certainly before preparing, serving, or eating food.

    6/12/2014 · Food & Beverage
    The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves.

    5/8/2014 · Food & Beverage
    Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn. Although these barriers have been used for decades in food processing and food service operations, their effectiveness is sometimes questioned or their use may be ignored. Physical barriers include properly engineered building walls and doors to minimize the flow of outside particles and pests to food storage and food preparation areas; food shields to prevent aerosol contamination of displayed food by customers and workers; work clothing designated strictly for work (clothing worn outdoors can carry undesirable microorganisms, including pathogens from infected family members, into the work environment); and utensils such as spoons, tongs, and deli papers to prevent direct contact between hands and the food being prepared or served. Money and ready-to-eat foods should be handled as two separate operations, preferably by two workers.

    4/8/2014 · Food & Beverage
    This article, the sixth in a series reviewing the role of food workers in foodborne outbreaks, describes the source and means of pathogen transfer. The transmission and survival of enteric pathogens in the food processing and preparation environment through human and raw food sources is reviewed, with the main objective of providing information critical to the reduction of illness due to foodborne outbreaks. Pathogens in the food preparation area can originate from infected food workers, raw foods, or other environmental sources. These pathogens can then spread within food preparation or processing facilities through sometimes complex pathways and may infect one or more workers or the consumer of foods processed or prepared by these infected workers.

    2/28/2014 · Food & Beverage
    In this article, the fifth in a series reviewing the role of food workers in foodborne outbreaks, background information on the routes of infection for food workers is considered. Contamination most frequently occurs via the fecal-oral route, when pathogens are present in the feces of ill, convalescent, or otherwise colonized persons. It is difficult for managers of food operations to identify food workers who may be excreting pathogens, even when these workers report their illnesses, because workers can shed pathogens during the prodrome phase of illness or can be long-term excretors or asymptomatic carriers.

    1/27/2014 · Food & Beverage
    In this article, the fourth in a series reviewing the role of food workers in foodborne outbreaks, background information on the presence of enteric pathogens in the community, the numbers of organisms required to initiate an infection, and the length of carriage are presented. Although workers have been implicated in outbreaks, they were not always aware of their infections, either because they were in the prodromic phase before symptoms began or because they were asymptomatic carriers.

    4/16/2013 · Food & Beverage
    In this article, the third in a series of several reviewing the role of food workers in 816 foodborne outbreaks, factors contributing to outbreaks and descriptions of different categories of worker involvement are discussed.

    3/13/2013 · Food & Beverage
    This article is the second in a series of several by members of the Committee on the Control of Foodborne Illness of the International Association of Food Protection, and it continues the analysis of 816 outbreaks where food workers were implicated in the spread of foodborne disease.

    1/23/2013 · Food & Beverage
    Food workers in many settings have been responsible for foodborne disease outbreaks for decades, and there is no indication that this is diminishing. The Committee on Control of Foodborne Illnesses of the International Association for Food Protection was tasked with collecting and evaluating any data on worker-associated outbreaks.