But the state health department said it didnâ€™t put anyone in danger of getting sick. â€œThey [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,â€ explained Cheryl Connell, Dir. Of Lincoln County Health and Human Services.Read Article →
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 itâ€™s not alone. â€œFrom 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 delicatessensâ€ (Office of Best Practice Regulation 2011). Thatâ€™s a sobering quote to start with.