Prevention: Always Better Than the Cure

With growing regulations and risks, it’s becoming more vital than ever to regularly promote good personal hygiene and health to staff and take advantage of education and training programs as often as possible. As a Food Safety or Quality Assurance professional, you should take proper control measures to prevent contamination by sick food handlers, some of which include: Effective hand-washing after … Read More

The Story of Typhoid Mary

The story of Typhoid Mary is relevant to anyone in the food industry.  Reports from the early 1900s indicate that a young servant cook working for affluent families in New York City, was the first person in the United States identified as an asymptomatic carrier of the pathogen associated with typhoid fever.  Mary, seemingly healthy as could be, was linked … Read More