Working To Prevent Food-borne Illness Outbreaks And Claims
An ounce of protection is worth a pound of cure.
Despite a national food safety system that has defined our food supply as one of the safest in the world, food-borne illness continues to impact many Americans. The CDC estimates that, each year, nearly 76 million people are affected by some type of food-borne illness. Ultimately, this is because many pathogens continue to exist naturally in raw animal foods such as meat and poultry, and food handlers can and do occassionally carry and spread pathogens as well.
Given the likely emergence of new pathogens in the future, our food safety challenges will likely remain quite complex. We each share responsibility to ensure that our food supply remains as safe as it can be, and must consistently recognize that any solid food safety defense begins in the processing facility, restaurant or kitchen.
For this reason, in addition to defending food industry clients confronted with claims, our team has also worked to counsel others on how to decrease the likelihood of food-borne illness outbreaks. Over the years, we have spoken regularly to national audiences on topics involving the current status of food laws, litigation prevention, production methods (including HACCP, SSOPs and GMPs), product testing, recall planning, crisis management and defending claims.
You, too, can stay abreast of new developments relating to these and other food safety matters. For more information, or to request a speaker for an upcoming event, please contact Shawn K. Stevens at stevens@gasswebermullins.com.
The following links include some of the many organizations that have asked our food safety team to speak at numerous events and annual conferences about these and other food safety issues:
