Food safety: a public crime
Harris, K.
Journal of Restaurant and Foodservice Marketing 4(3): 35-63
2001
ISSN/ISBN: 1052-214X Document Number: 409711
Food safety in the US foodservice industry is an issue that is a priority at the federal level. In 1999 the National Food Safety System formed the Coordinating Committee to combat the problem. Since the formation of this group, outreach programmes have extended globally to assist other countries with this issue. According to Susan Alpert, national leader on the Food Safety Initiative, many states are experiencing the same food safety challenges. Programmes and standards have been established for each state; however, the problems of state implementation of a high quality food safety programme is becoming a growing issue. This study investigated the importance of food safety training for food handlers and compares the current training and inspections for those who manage foodservice establishments in Florida. Data is presented from one high tourism state serving as an example of the violations to and the training given on food safety. The study presents the food safety training programme required, inspection form used, and categories of violations most often experienced. Issues related to combating food safety are presented as well as suggestions for improving food safety training and inspection process.