When COVID-19 struck the global economy, it did particular damage to the food industry. Many restaurants were forced to close. Those that survived had to quickly adopt technological systems and practices that allowed for continued business.
California’s workplace safety regulator has cited a frozen food manufacturer and its temporary employment agency for failing to protect hundreds of employees from the coronavirus at two Los Angeles area plants.
The number one question on the mind of business leaders today is how to keep their employees safe. When you work for an agriculture company that is part of the world’s critical food infrastructure, that question becomes even more important. In addition to worrying about productivity, profitability and business continuity, you must also be cognizant of the impact that any disruption could have on the global food supply.
“The USDA is letting the wolf guard the hog-house”
January 14, 2020
Several food safety advocacy organizations have filed a legal action against the U.S. Department of Agriculture for issuing New Swine Inspection System (NSIS) rules that that they say undermine pork-safety inspection in slaughter plants. Food & Water Watch and the Center for Food Safety are calling the new NSIS rules “a draconian reversal to the swine slaughter inspection system that has existed in the United States since 1906, which required meat inspectors to examine each animal before and after slaughter.”
The CDC says it has not yet determined the source of an outbreak of E. coli that has so far sickened people in Arizona, California, Colorado, Idaho, Maryland, Montana, Washington and Wisconsin. The CDC is coordinating with public health and regulatory officials in those states, along with the FDA, in its investigation into the outbreak.
Next time you think about getting a burger or some other meat-containing meal from Burger King, Arby’s, Olive Garden, Domino’s pizza, Buffalo Wild Wings, Starbucks or Applebees, you may want to consult a recent report that gave those restaurant chains an “F” for using beef that contains large amounts of antibiotics.
A controversial rule issued by the U.S. Department of Agriculture (USDA) to increase line speeds and reduce government inspections at U.S. hog slaughterhouses will lead to increased workplace injuries and a greater risk of foodborne illness, says the National Council for Occupational Safety and Health (National COSH).
Sometimes bacteria can transfer in less than a second
September 19, 2019
Turns out bacteria may transfer to candy that has fallen on the floor no matter how fast you pick it up.
Rutgers researchers have disproven the widely accepted notion that it’s okay to scoop up food and eat it within a “safe” five-second window. Donald Schaffner, professor and extension specialist in food science, found that moisture, type of surface and contact time all contribute to cross-contamination.
The EPA has approved the use of a powerful pesticide that the agency’s own research determined was lethal to honeybees.
The agency’s approval of the insecticide sulfoxaflor, manufactured by DowDupont, comes just days after the USDA acknowledged that it has stopped tracking the honeybee population. The agency’s National Agricultural Statistics Service (NASS) collected statistics on the number of honey bee colonies and U.S. honey production for decades, to help track honey bee mortality. Lack of data going forward will make it difficult to gauge the effect of sulfoxaflor use on the been population.
Among the articles in the November 2020 issue of ISHN Magazine, we discuss what smart factory really means, delve into the perils of water damage, learn how to prevent eye injuries, and take a deep dive into silicosis dangers when working with quartz.