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.
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SuperValu Recalls Batches of Wicklow Blue Cheese Due to Possible Presence of Listeria monocytogenes
As a precautionary measure, SuperValu is recalling the above batches of Wicklow Blue, due to the possible presence of Listeria monocytogenes. SuperValu is issuing point of sale recall notices requesting customers who have bought the implicated batch not to consume it. Follow the link for more 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.