Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of s...

Food safety in three dimensions refers to the matrix of issues and activities that lead to safe food consumption in today’s world. Starting with the first principle that food should nourish the body and not cause illness, debilitation, or death, a broader concept, “safe food consumption,” is called for. Food safety typically refers to food that is free from harmful, but naturally occurring micr...

Beijing, as the capital of the world's most populous nation, has been at the forefront in food safety management in mainland China. Yet, food safety incidents have frequently occurred. To gain insights into the nature of food safety incidents occurred in Beijing, content analysis was carried out on an Internet database of food safety incidents, the “Throwing out the window net”, which has colle...

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training ...

The paper tackles the issue of food safety, which is generally defined as the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Echoing the recognition by the Food and Agriculture Organization (FAO) in 1996 that food safety is an element of food security, the paper discusses the importance of the food trade in the economies o...

In China, food safety problems have occurred frequently in the past ten years, causing great concern for the public. Adolescents, with higher exposure to problematic food, represent a unique target for interventions aimed at risk reduction. To understand their food safety knowledge, attitude and practice, a cross-sectional survey using paper questionnaire was carried out among 4,220 students (m...

Food safety (prevention of foodborne illness) and food quality (increased shelf-life and improved texture, flavor, and color of food) can be controlled in the food industry by developing and implementing inhouse food safety and quality programs. The programs that are used most often to enhance food safety and quality fall into three categories: Good Manufacturing Practices (GMPs), sanitation, a...