The restaurant industry is one of the most affected businesses during the outbreak of COVID-
19. The customer choice regarding whether or not to dine in a restaurant have changed due …

The purpose of this paper is to propose a more integrated and more aggressive system
approach to food safety rather than focusing on one segment of the industry, or on one …

Each year, commercial foodservice operations in the United States serve over 70 billion
meals/snacks. The majority of foodborne disease outbreaks have been attributed to …

The main findings were that a substantial number of consumers think about food safety in
general and particularly when eating at restaurant establishments; and while a majority of …

Foodborne illness ranks seventh globally among major health hazards, falling between air
pollution and tuberculosis. Yet food safety is relatively understudied by economists. This …

Beginning in 2003, the USDA's Food Safety and Inspection Service (FSIS) put forth a series
of Federal Register announcements regarding the public disclosure of results of tests for …

This article presents the results of stage-one of a two-stage program of research study to
identify the factors motivating adoption of enhanced food safety controls in the red meat and …

Food product contamination has potentially devastating effects on companies and supply
chains. However, the impact of contamination has still not been thoroughly studied from a …

Results from the first national survey of the types and amounts of food safety investments
made by meat and poultry slaughter and processing plants since the late 1990s provide …

Foodborne illnesses are an important health issue throughout the world. Food safety
incidents cause significant economic losses in a multitude of ways, including discomfort …