Foodservice Equipment & Supplies

SEP 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Deck Byline y mid-summer, 2018 had already been a busy year on the food-safety front. Hit with a long list of recalls and high-profile outbreaks from a variety of sources — romaine lettuce, precut melon and veggie trays, fresh eggs, a cereal brand and McDonald's salads among them — industry and consumers alike were reminded that victory remains elusive in the battle against food- borne illness. Despite today's more sophisticated systems and increased regulation, pathogens, pests and other substances harmful to human health continue to make their way into the food supply. The most recent figures avail- able from the Centers for Disease Control and Prevention (CDC) bear that out, showing that each year some 48 million people in the United States get sick from a food- borne illness. Of those, 128,000 are serious enough to require hospital- ization, and 3,000 people die. THE FUTURE OF FOOD SAFETY By Dana Tanyeri B 30 • FOODSERVICE EQUIPMENT & SUPPLIES • SEPTEMBER 2018

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