Operators convene at NRN’s annual Food Safety Symposium
Spices and larger amounts of imported produce will emerge as food safety hot spots for restaurant operators in coming years, an expert predicted during the Food Safety Symposium in Charlotte, N.C. At the same time, improved outbreak reporting systems are likely to thrust the restaurant industry into the public eye more often, said Michael P. Doyle, Ph.D., regents professor of food microbiology and director of the Center for Food Safety at the University of Georgia. Doyle delivered the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!