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Many consumers, as well as professionals in the food service industry, believe that freezing food (for instance, leftovers or food items not used or served in a restaurant) will kill off germs and bacteria. Plus, some believe that food can stay in the freezer virtually indefinitely, although the taste and texture of the food may deteriorate over time, mainly due to ice crystal damage … read more

The Commonwealth Games are an ongoing sporting event made up of teams representing many of the countries that were once part of the British Empire. About ten years ago, Damian O'Kelly, who was then studying nutrition at a leading university in England, was working with athletes training for their big events at the Games. Because his job was to make sure his athletes were gettin … read more

The numbers are in. In 2008, there were approximately 46 million people in the U.S. who indicated they had been running or jogging on a regular basis throughout the year. With only a couple of exceptions, those numbers have been going up every year since then, and by spring 2017, more than 65 million people now say they run or jog on a regular basis throughout the year. Peop … read more

With just a couple of clicks through its website, customers of Esquires Coffee, a Canadian coffeehouse franchisor, can find a breakdown of menu ingredients, allergens, and nutritional information in an easy-to-read format. The benefit of providing such data? Very simply, “It’s good for business,” says Aiden Keegan, the company’s national operations manager. “Eighty-seven percen … read more

Norovirus is often called—incorrectly—the cruise ship disease. It is actually very rare that someone comes down with norovirus on a cruise ship; the risk is far greater in a school, day care center, office building, restaurant, nursing home, and even a medical facility. This is just one of the many fallacies about norovirus. The following is designed to clear up some misconc … read more

Building managers as well as cleaning contractors are legally responsible for ensuring first aid supplies are available for their staff.* This is just one of many things managers and contractors may not be aware of regarding first aid kits, according to Duane Carey, a thirty-year cleaning industry veteran now heading DayMark Safety Systems’ entry into the professional cleaning i … read more

Many food manufacturers place claims on their food labels indicating their products are “fat-free,” a “good source of,” or just plain “healthy.” While the goal is to help consumers make faster and wiser food choices, many consumers are now asking what these claims really mean. To help consumers – along with food manufacturers and retailers – better understand these terms, we … read more

Adolescence is a transitional period as teens become young adults. It’s also often a confusing time, especially when teens go back to school, filled with lots of emotional and physical changes. Adolescence is also when we have the highest recommended energy intake per day, with an average of 2,800 calories for males and 2,200 calories for females. To get teens through th … read more

There’s a lot more to hazard warning signs, also called safety signs or wet floor signs , than many of us realize. For instance, there are specific guidelines as to the way they look as well as best practices as to where they are placed. As to the placement of warning signs, OSHA specifications state that safety signs are to be installed “wherever there are specific … read more

Throughout the food industry in the US, we are going to see more voluntary warnings, referred to as advisory statements, on food labels. This includes products found in food displays and grab-and-go food items. These labels are known as Precautionary Allergen Labels, PALs for short, and are designed to alert consumers that a food item may have had possible contact with a food allerge … read more