Food safety is a given, when a consumer purchases food they expect it to be safe and fit to eat. The responsibility for ensuring food is safe to eat rests with the farmer (sometimes called the primary producer), the manufacturer or processor (if the food is prepared in a factory), the distributor and wholesaler (the people responsible for transfering the food from the manufacturer to the shop or to the door in the case of direct sales or mail order), the retailer and the consumer themselves.
Search This Blog
Recall of Raw Milk Corleggy Cheeses Due to Detection of Verocytotoxigenic Escherichia coli (E. coli)
Corleggy Cheeses is recalling all batches of its raw milk cheeses due to the detection of verocytotoxigenic Escherichia coli (VTEC) in two batches of its cow’s milk cheese. The cheeses are supplied to some restaurants and retail shops. They are also sold directly at food markets. Consumers are advised not to eat the affected cheeses. Follow the link for product details.
I have had two papers accepted for a special edition of Worldwide Hospitality and Tourism Themes on food safety culture in the hospitality sector - will let you know when they are published. Manning, L. (2018) The value of food safety culture to the hospitality industry, Worldwide Hospitality and Tourism Themes, 10(2) Manning L. (2018) Triangulation: effective verification of food safety and quality management systems and associated organisational culture, Worldwide Hospitality and Tourism Themes, 10(2)
Looking forward to seeing them in press.