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PART V: Emergency Preparation & Response for Foodservice & Retail Food Establishments

Mark Miklos 11/2/2020

It seems that no matter when we prepare the next installment of our Emergency Preparation & Response series or at what intervals a volume of the series follows the one that proceeded it, there is a named storm making headlines and threatening the United States.  Now it is...


PART IV: Emergency Preparation & Response for Foodservice & Retail Food Establishments

Mark Miklos 10/12/2020

As I write Part IV of the Emergency Preparation & Response Blog Series, yet another hurricane is making its way toward the Gulf Coast of the United States, Hurricane Delta.  Having steamrolled the northern tip of the Yucatan Peninsula she is now over warm Gulf waters gaining strength and heading toward the western...


PART III: Emergency Preparation & Response for Foodservice & Retail Food Establishments

Mark Miklos 10/5/2020

Active Food Safety is excited to bring you Part III in our Emergency Preparation & Response Series. In Part I we introduced the concept of emergency planning and outlined a few first steps including a discussion of the importance of...


PART II: Emergency Preparation & Response for Foodservice & Retail Food Establishments

Mark Miklos 9/21/2020

On the heals of the recent experience with Hurricane Laura, Active Food Safety launched this blog series on Emergency Preparation & Response. In the first installment we discussed five ideas to get you started; writing an emergency operating plan...


Association of Food and Drug Officials-Initiative

Mark Miklos 9/14/2020

Active Food Safety supports an initiative lead by the Association of Food and Drug Officials (AFDO).  That initiative is known as ‘Partners with A Common Purpose’ (PwCP) .  It is an industry/regulatory alliance to put food safety stake...


PART I: Emergency Preparation & Response for Foodservice & Retail Food Establishments

Mark Miklos 9/1/2020

The recent experience with Hurricane Laura is a stark reminder that we must plan for continued operations or for rapid recovery in the face of potential disasters.  Hurricane season lasts from June 1 to November 30 and thus there is still time for...


For Food Safety Magazine Article, August 2018

Dr. Hal King 8/3/18

This survey is referenced in the August 2018 issue of Food Safety Magazine with this title. In order to assess the important opinions of different foodservice food safety professionals (those who lead food safety in their respective corporate businesses including...


A Need for A Glove Management SOP in Foodservice

Dr. Hal King 4/25/18

According to the most recently published data from the U.S. Centers for Disease Control and Prevention (CDC), greater than 50% of foodborne disease outbreaks in the United States  are caused by a single food preparation location(1). As reported in previous...


The Need for Meta-Analysis in Food Safety Research

George Kwabena Afari 2/6/18

As people interested in the literature on food safety, it is not unusual to come across contrasting data when you view challenge studies focused on the same microorganism and intervention. For example, one group may estimate that treating a particular pathogen with UV light may reduce the foodborne pathogen by 2 logs while another set of authors may observe a 3 log reduction of that pathogen treated with the same intervention.


A New Foundation of Food Safety Management

Dr. Hal King 10/17/17

Dr. Hal King's NRAQA presentation on hazard analysis and risk-based preventive controls.


Delivering Safe Food from an Agricultural Source

Marlize Lombard 8/7/17

Fresh produce from agricultural land generally contains a lot of dirt/dust. However, this is not the only aspect affecting the safety of the product for human consumption. Irrigation forms part of the agricultural food...


The Key to a Successful Career in the Food Safety Profession

Dr. Hal King 7/17/17

Dr. Hal King's IAFP presentation on careers in the food safety industry.


Real-time Consumer Recall Communication needed

Dr. Hal King 1/17/17

More that 1 in 6 people in the United States are poisoned by adulterated food each year, and more than 3,000 people die a year from adulterated food (which the CDC states is more likely 30 times this number due to under...


Improved by design

Josh King 9/26/16

Everything is designed. It’s not always talked about, but things like the chair you are now sitting in was poured over for hours, if not days, by a product designer.  This person’s job is to create the perfect chair for...


Preventive Control for Human Food, The Course

Dr. Hal King  6/2/16

You might not normally consider a training course in food safety to be an innovation. However, when you consider the impact a course can have on the actual prevention of foodborne diseases, physical...


Hand Hygiene Improvement

Dr. Hal King  12/30/15

One of the more important intervention tools in public health to prevent the transmission of infectious diseases, also common to several public environments where infectious diseases are...


Battling the Leading Cause of Foodborne Illness

Eric Moorman 5/26/16

The issue.

Centers for Disease Control (CDC) estimates that the average American will contract norovirus 5 times during their lifetime2. This pathogen is the leading cause of foodborne illness causing...


Food Safety, An Opportunity For Fulfillment

Lynette Johnston 5/19/16

For many of today’s college students, choosing a career that offers opportunities for both professional and personal fulfillment are top priorities. The food safety field offers a unique...


The Role of Social Media in Public Health

Dr. Carolyn Lauckner 11/2/15

Nearly two-thirds of all Americans use social networking sites (1). Considering that these sites are largely an invention of the last decade, the uptake of social media in such a short amount of time is...


Spill Control Takes a Step Forward

Jeff Palmer 6/16/16

The biggest risk associated with spills in a foodservice setting is that of customers and employees slipping and falling on the spill. Moreover, a bodily fluid spill needs to be contained immediately in order...


Let's Talk More About Campylobacter

Meg Kirchner 9/12/16

Salmonella. E. coli. Norovirus. Almost anyone will recognize at least one of these foodborne pathogens.  In fact, according to the CDC, they are among the top five microbes that are most likely...


Welcome to The Lab

Dr. Hal King  10/5/15

My name is Dr. Hal King, and I own the company, Public Health Innovations (PHI). On my first job at the Centers for Disease Control and Prevention in 1990, as a new U.S. Public Health Service Commissioned Officer, I was given a book entitled...