As a food scientist, food safety is not only a commitment; it’s a requirement. Talk to any food scientist you meet and you’ll find that doing everything they can to ensure food is free of harmful pathogens and safe to eat is a foundational part of their job responsibilities. But this is only one part of the equation. Anyone who produces, processes, transports, stores, handles, prepares, serves, or eats food plays a role in food safety, and despite their collective efforts, foodborne illnesses unfortunately can still happen.
That’s why every September we celebrate National Food Safety Education Month. Created in 1994 by the National Restaurant Association, National Food Safety Education Month provides an annual opportunity to raise awareness of the importance of food safety. It is also the perfect time to remind people of the simple steps they can take to ensure the food on their table is safe to consume.
To get things started, we’ve assembled the following information and resources on food safety.
Brain Food Blog Posts
Food Technology Articles and News Briefs
Throughout the month, we’ll be sharing more helpful information, tips, and resources on IFT’s Brain Food Blog, as well as on Facebook, LinkedIn and Twitter. We’ll also be updating this page with additional information and suggested social media posts so check back frequently to see what's new and share what you learn with family and friends using the hashtags #foodsafetymonth and #foodsafety. A few friendly reminders may be all it takes to prevent the next foodborne illness outbreak before it starts.
A direct correlation exists between several food trends and opportunities expected in 2021 and the COVID-19 pandemic. Five standouts have risen to forefront.
Have you ever wondered why Thanksgiving flavors taste so good together, or whether you need to brine your turkey before cooking? You're in luck! IFT member Kantha Shelke, PhD, CFS helped us deconstruct the traditional Thanksgiving menu and explore the science behind our favorite dishes.
While news of COVID-19 has dominated headlines this year, IFT’s Global Food Traceability Center remained focused and made progress toward advancing food traceability efforts across the supply chain with an emphasis on seafood.