By Robyn Barnes, Public Relations Specialist, MasterControl Inc.Global Food Safety Conference 2014 kicked off recently in Anaheim, California with a record-breaking attendance. It seems that everyone is concerned about the condition of the food they eat, if they have it to eat.
FoodSafetyTech.com reports that during the main address, Jayson Lusk, Professor & Willard Sparks Endowed Chair, Department of Agricultural Economics, University of Oklahoma State, talked about the change in the food system, risk and consumers. He said that food is safer than ever before. I had to chuckle, then, when further down in the same publication I came to Dr. Doug Powell’s blog, “Stickit In: Thermometers, Not Color, Requiredto Cook Safely.” For years, Dr. Powell has promoted cooking meat with thermometers to ensure doneness---and he’s not just referring to home cooks. Restaurants need to insert measuring sticks, too. The same goes for grocery stores that prepare food in-house for sale.