食品安全市场博客

The COVID-19 pandemic has left a permanent mark on the food service industry, affecting every facet of the way we once conducted business and forcing establishments to rapidly innovate. One of the most notable victims of COVID-19’s effect on food service is the self-serve buffet restaurant. The future of the buffet has been speculated on by industry experts everywhere - the COVID-19 virus is extremely contagious, making the future of these once favourite restaurants extremely uncertain. Have we seen the end of the buffet restaurant, or will these businesses be able to survive thanks to innovation and the implementation of COVID protocols? 

Businesses around the world are currently experiencing one of the toughest challenges they’ll ever face - maintaining and regaining customer trust in the midst of a pandemic. With the threat of COVID-19 transmission looming, businesses are being forced to juggle the issue of how to protect employees and customers while staying open and trying to turn a profit.

As the COVID-19 pandemic continues to evolve, the foodservice industry is forced to adapt in order to survive unpredictable times. New practices and processes are being adopted by restaurants to protect food handlers and customers from COVID-19. With the reopening of the country seemingly on the horizon, it is critical that the foodservice industry take appropriate measures to continue protecting those that rely on it the most. 

Coronavirus (COVID-19) has infected more than 36 million people worldwide [updated as of October 10], prompting many to worry about transmission of the virus, especially with regards to our eating habits. The respiratory virus, which has recently made its way to North America, presents symptoms including coughing, fever, shortness of breath, but can lead to pneumonia, kidney failure, and severe acute respiratory syndrome in more severe cases. Here’s what you need to know about coronavirus and food safety. 

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.

Robyn Goorevitch has been one of our food safety trainers for a number of years. In addition to her work with us, Robyn also runs her own food safety classes for various organizations. In July 2016, Robyn received a cancer diagnosis and was told by her oncologist that all she had to do to ensure that her food was safe was to avoid sushi. She was shocked by this misinformation, since she educates people every day on the food safety steps that have to be taken for high-risk groups - which includes cancer patients. She decided to do something about it by offering food safety classes through Wellspring, a nonprofit organization which exists to help cancer patients and their caregivers, even while battling the disease herself.

The holidays are quickly approaching, bringing with them traditional gatherings with family and friends featuring the usual holiday foods. For those responsible for meal preparation around the holidays, it’s important to know what foods pose potential food safety problems and how to handle them safely. Knowing the five problem foods will help you avoid a food poisoning nightmare scenario this holiday season.