Looking back over the years, I find it somewhat of a paradox that restaurant owners are forever telling me that they don't have to worry about the temperature of their refrigerators and freezers during the night.
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.
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.
How do you know if your novel ingredient is safe before you commercialize it in your food or dietary supplement product? There exists a process to self-affirm safety without having to wait 6 months for an FDA acknowledgement or wait 6 years for an FDA food additive approval.
Quality issues or product failures can cause manufacturing shut-downs, customer complaints or even legal disputes. These problems include contamination, off-flavors/colors/odors, toxic substances, migration/leaching and packaging failures.