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The future of food safety for the food service industry

from Food Safety Magazine

The 1980s and 1990s were a challenging period for the U.S. restaurant and food service industry, marked by the evolution and globalization of food supply chains; increased regulatory oversight to control Escherichia coli O157:H7, Listeria monocytogenes, Salmonella and other potentially deadly foodborne pathogens; increased media attention on foodborne illness outbreaks; and heightened consumer activism for safe and quality food. more

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