Category: Food Safety and Production, Safety Injuries in Food Manufacturing TASA ID: 2482 Food manufacturing has one of the highest injury and illness rates compared to all industries. Repetitive motion, (Bureau of Labor Statistics, 2011) manual handling, slips and trips, and being hit by moving objects (Health and Safety Executive, 2011) are among the most common sources. Read more
Category: Food Safety and Production, Medical & Healthcare Long-Term Sequelae of E.coli 0157:H7 TASA ID: 733 As we eat in places other than our kitchen, poor sanitation and contamination of food sources become a significant problem. Although the FDA has established a series of guidelines for food safety, CDC incidence reports of Listeria, Salmonella and E. coli 0157:H7 are on the rise. Some of the acute clinical symptoms related to these types of bacterial infection appear to be self-limiting, but the reality is that life-long problems persist. Of interest to the lawyer and patient is to ensure that these significant risk factors are considered when the damages to the person are assessed. Read more
Category: Food Safety and Production, Safety Food Safety and Related Issues TASA ID: 1005 Food safety is very much in the news nowadays. Headlines such as "Food Companies Work to Ensure Safety from Salmonella (1)" and "FDA: Plant Knew Peanuts Laced with Salmonella (2)" are just a few recent examples. Read more
Category: Articles, Food Safety and Production Food Safety Data Documentation For Legal Case Requirements Whitepaper TASA ID: 1926 This white paper has been written to pull the curtains back and provide attorneys insight into the reams of information available for use in (food processing/manufacturing/safety) litigation cases. Read more
Category: Articles, Food Safety and Production Food Safety Forensics Whitepaper TASA ID: 1926 In 1993, the Board of Directors of the American Academy of Forensic Sciences (AAFS) partitioned Forensic Science into 11 categories and Food Science and Food Safety are not among them - even though food is ingested into the body, and the fields of food science and food safety have not been recognized. Read more
