When it comes to food safety training, the grosser the better

06/17/2013 | Fresh Fruit Portal (Chile)

Food companies don't have to wait for governments to take action to make the food supply safer -- they can start from within with programs aimed at developing a culture of food safety from within, said Kansas State University professor Doug Powell at PMA's Australia-New Zealand Fresh Connections 2013 event. Video surveillance has proved effective, and graphic stories and images of the effects of foodborne illness outbreaks may prove especially effective with younger workers.

View Full Article in:

Fresh Fruit Portal (Chile)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Chef Instructor
The Culinary Institute of America
Hyde Park, NY