A great chat with one of our past food safety trainers, Chef Jason McBride. Kevin Freeborn is the President and co-founder of the Food Safety Market. The company develops and delivers food safety courses.
Coronavirus (COVID-19) has infected more than 36 million people worldwide [updated as of October 10], prompting many to worry about transmission of the virus, especially with regards to our eating habits. The respiratory virus, which has recently made its way to North America, presents symptoms including coughing, fever, shortness of breath, but can lead to pneumonia, kidney failure, and severe acute respiratory syndrome in more severe cases. Here’s what you need to know about coronavirus and food safety.
One of the best ways to avoid contracting or spreading a foodborne illness is to educate yourself on what it is, what causes it, and how you can work to prevent it. Salmonella is one of the most common foodborne illnesses, affecting up to 1.2 million people worldwide each year. The Centers for Disease Control and Prevention estimates that salmonella causes about 450 deaths and 23,000 hospitalizations each year. Between 2009 to 2013, an average of 6,500 cases of salmonellosis were reported in Canada each year
