食品安全市场博客

Customer exposures to Hepatitis A have seen a major increase throughout the first half of the year, with cases appearing in the US in Arkansas, Indiana, and California as well as other states, resulting in a multi-state outbreak of around 1,200 patients which led to the deaths of at least 40 people. Governing bodies are urging all North American food service workers to ensure that they are vaccinated against the easily transmittable Hepatitis A virus - especially in communities near the infected areas or workers who travel often. Here’s what food service workers and restaurant owners need to know about the relationship between Hepatitis A and the food service industry.

The Canadian restaurant and dining industry is seeing the rise of a major competitor in the form of “grocerants”, which are popping up in our favourite supermarkets all around the country. The grocerant is a unique twist on the modern dine-in experience, giving customers many of the same healthy, high quality food options that they would have at a traditional restaurant. As with the rise of any new food trend, the grocerant brings with it a variety of food safety concerns.

A recent CBC article investigated the amount of food safety violations in Canadian senior citizen homes and retirement residences - the results were shocking, with health code violations at privately-run residences in the city of Ottawa more than doubling over the last three years. With an average of around nine infractions per year, some residences had as many as 41 in just a three-year period. Senior citizens are one of the most vulnerable populations in regards to foodborne illness, and it’s important that foodservice workers in the senior service industry take proper precautions to ensure that these homes are safe for all.

One of the biggest problems faced by food service professionals and food safety trainers alike is the issue of how to capture and hold attention when teaching foodservice employees about food safety. There are a variety of ways to do this, ranging from offering broader access to classes through online training to increasing the interactivity of food safety sessions. One of the most effective methods of teaching and reinforcing food safety best practices comes in the form of simple infographics. 

A recent three-part investigation held by Global News discovered that many restaurants in Nova Scotia go up to six years without being inspected by a public health official - including those deemed as being high-risk for foodborne illnesses. The food safety inspection gap in Nova Scotia comes as a surprise to many Canadians, as the benefits of food service establishments undergoing regular health inspections are innumerable for both customers and businesses themselves.