Don Schaffner – Department of Food Science
Study finds spice containers pose contamination risk during food preparation
Donald Schaffner – Dept. of Food Science; Rutgers Cooperative Extension
USDA wants to hear produce industry’s voice in anonymous food safety survey
Meredith Melendez – Rutgers Cooperative Extension
Managing food safety in the time of COVID-19
Donald Schaffner – Department of Food Science; Rutgers Cooperative Extension
Experts say coronavirus likely not spread by foodborne routes
Donald W. Schaffner – Department of Food Science
FDA should choose public safety over corporate confidentiality
William Hallman – Department of Human Ecology
HACCP Principles: No. 2 identify critical control points
Donna Schaffner – Rutgers Food Innovation Center
Lack of food safety knowledge can be a problem for retailers
Donna F. Schaffner – Rutgers Food Innovation Center
Time bombs: Carriers, shippers do little to protect perishables
William Hallman – Department of Human Ecology
Beach Beat: Raw milk — a different kind of choice/life debate
Organizers billed the raw milk debate at the annual conference of the International Association for Food Protection as an “Amicable Exchange of Experts.”.. On the side of raw milk, a key point from Joseph Heckman of Rutgers University involved the very use of the term “raw milk.” He is affiliated with the “Campaign for Real Milk,” which is a project of the Weston A. Price Foundation. Heckman said when he talks about the benefits of “fresh unpasteurized milk” he is referring only to “unprocessed, certified, milk that has been properly produced.”
