Sometimes regulations are perceived as being ahead of the curve of practice and development, and other times they’re playing catch up. Oregon’s Board of Pharmacy is the leader in updating regulations to reflect current technology and development.
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When The New York Times headline reads U.S. Makes Final Array of Rules on Food Safety, readers pay attention. And when Fox News promotes the same topic in its piece FDA issues final rules on produce safety, imported foods, readers expect they won’t be reading about Salmonella outbreaks linked to imported cucumbers such as the multi-state warning issued by the FDA.
Food service businesses are expected to improve the safety of food eaten by consumers with the introduction of the Food Safety Modernization Act (FSMA). The U.S. Food and Drug Administration (FDA) have released final rules addressing several food safety issues over the past few months, with a few of the outstanding rules being released in 2016. The question many businesses ask themselves is: “Do they apply to me?”
Barbecue smoking is an everyday warm-weather activity and is increasing in popularity at home and in restaurants. In restaurants, it can be a year-round activity. Temperature monitoring is essential no matter what the occasion or how exactly you are preparing to smoke. A great resource is the USDA’s guide for safe temperatures for cooking meat. The complexity of cooking different meats is vast and following...
What doesn’t kill me makes me stronger is no longer an attitude most can afford.
FSMA, the Food Safety Modernization Act is here. Signed into law in 2011, final and proposed rules are in place. The Institute of Food Technologists (IFT) website has a convenient chart describing the timing of proposed and final rules.
Three down, one to go: food and beverage coolers
