Tag: foodservice
US: ‘Rat’-atouille sandwich shocks hungry Subway fan
USA Today:Â People who got spinach on their sandwich or salad at a Subway restaurant in Lincoln City earlier this month may have unknowingly eaten food tainted by a dead rodent.
But the state health department said it didn’t put anyone in danger of getting sick. “They [health inspectors] consulted with physicians and we followed their advice that, although it is not very appetizing, the risk of someone becoming sick due to eating lettuce with those particular circumstances were very low,†explained Cheryl Connell, Dir. Of Lincoln County Health and Human Services.
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Food safety and foodservice – an unavoidable relationship, writes Richard Bennett
The question was posed: Is food safety the weakest link in the foodservice sector? That was the question requiring an answer at the recent PMA A-NZ Fresh Connections Foodservice Forum in May. Is food safety the most critical aspect of foodservice, or are issues like raw material supply, product innovation, packaging, shelf life and logistics, higher priorities?
Sadly, the facts speak for themselves, and food safety has to be right at the top, even if it’s not alone. “From 2007 to 2009, annual OzFoodNet data has consistently indicated that, on average, approximately two-thirds of all reported foodborne illness outbreaks in Australia involved food prepared in retail/food service settings e.g. restaurants, takeaways, commercial caterers, camps, cruise/airline, national franchised fast food restaurants and delicatessens†(Office of Best Practice Regulation 2011). That’s a sobering quote to start with.