From the get-go food safety has been all about food handling and food preparation. But in case some didn’t get the memo, the International Food Information Council Foundation in 2006 endeavoured to track food-safety practices in the U.S. population amid growing food-safety incidents and outbreaks of food-borne illnesses.
Because proper food and food-product handling is essential in preventing food-borne illness outbreaks, many restaurant owners now require a ISO 22000 Certification as a hiring requisite. Unfortunately, weak links still remain in the human food-supply chain. Continue reading