Food Business News - December 17, 2013 - (Page 15)

C.D.C. taking food safety surveillance to food service ATLANTA - Researchers with the Centers for Disease Control and Prevention have identified gaps in the education of restaurant workers and a lack of public health data from the food service sector as two areas that if improved may help reduce the incidence of food-borne illness outbreaks. Research conducted by the December 17, 2013 C.D.C. identified food preparation and handling practices, worker health policies, and hand-washing practices among the underlying environmental factors that often are not reported during foodborne illness outbreaks, even though nearly half of all the food-borne outbreaks that are reported each year in the United States are associated with restaurants or delis. In response, the agency is introducing two initiatives to improve food safety at the food service level. "Inspectors have not had a formal system to capture and report the underlying factors that likely contribute to foodborne outbreaks or a way to inform prevention strategies and implement routine corrective measures in restaurants, delis and schools to prevent future outbreaks," said Carol Selman, head of the C.D.C.'s Environmental Health Specialists Network team at the National Center for Environmental Health. One system is the National Voluntary Environmental Assessment Information System, surveillance effort intended to inspect and regulate restaurants and other food venues such as banquet facilities, schools, and other institutions. The system will provide an avenue to capture underlying environmental assessment data that describes what happened and how events most likely lead to a foodborne outbreak. The data will help the C.D.C. and other public health professionals determine and understand more completely the primary and underlying causes of foodborne illness outbreaks. The second initiative is an interactive e-learning course that has been developed to help state and local health departments investigate foodborne illness outbreaks in restaurants and other food service venues as a member of a larger outbreak response team, identify an outbreak's environmental causes, and recommend appropriate control measures. The e-learning course also will be available to the food industry, academia, the public and anyone interested in understanding the causes of food-borne outbreaks. "We are taking a key step forward in capturing critical data that will allow us to assemble a big picture view of the environmental causes of food-borne outbreaks," Ms. Selman said. Both systems will be available starting in 2014. FBN FOODBUSINESS NEWS ® 15

Table of Contents for the Digital Edition of Food Business News - December 17, 2013

Food Business News - December 17, 2013
Post acquisition binge continues
WhiteWave Foods to acquire Earthbound Farm
New U.S.D.A. action plan targets Salmonella
Table of Contents
Web Contents
Editorial - Potential exists for a great 2014
Sysco to acquire US Foods in $8.2 billion deal
Pepsi ousts Coca-Cola at Buffalo Wild Wings
Kroger sees greater opportunity in ‘natural’ portfolio
Diamond Foods continues to struggle
C.D.C. taking food safety surveillance to food service
Use of antibiotics in meat animal production may be ending
Pizza: The next big thing in fast-casual?
On-line sales looming for food
Bob Evans Farm on the brink?
Post acquisition binge continues
Breaking in to breakfast
Global trends to watch in 2014
Yogurt makers pump up protein claims
Market Insight - Corn sweetener prices will be lower in 2014
Ingredient Innovations - Mimicking mother’s milk
Sodium reduction: A little goes a long way
Beverage Business News - Wellness beverages
New Food Products
Ingredient Market Trends - Nature’s bounty, nature’s wrath
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - December 17, 2013