FDA report notes improved food safety in retail food outlets

01/14/2011 02:47:16 PM
David Mitchell

Maureen Keith, media relations manager for the Washington, D.C.-based National Restaurant Association said during a Dec. 17 interview that having a certified food safety manager is a fairly standard practice in the restaurant industry.

According to the NRA, there are 10 times more foodservice workers trained in food safety than there were just a decade ago.

There are more than 130 million meals served in nearly 1 million restaurant and foodservice locations every day in the U.S., according to the association.

“There is no greater priority for the restaurant industry than food safety,” National Restaurant Association Vice President for Industry Affairs and Food Policy Joan McGlockton said in a statement.

“Training for food safety is critical to the process of improving safe food handling practices.”

Taylor said in the FDA’s release that retail managers, like growers and processors, have a responsibility to reduce the risk of foodborne illness.

Pool said some, but not all, of Wegmans’ stores have a designated food safety manager.

“They are not solely focused on the produce department,” he said. “Rather, they look after food safety issues throughout the entire store.”


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