DIRECT FROM AAS: The Home Food Processing Establishment License in Iowa

Since the COVID-19 pandemic, the US food service industry has struggled to find and keep staff. Due to the revolving door of food workers, many restaurants barely have enough time to train new employees in basic job duties, much less food safety, before they move on to another facility. Many environ...

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Bibliographic Details
Published inJournal of environmental health Vol. 86; no. 9; pp. 36 - 37
Main Author Bradley, Eric
Format Journal Article
LanguageEnglish
Published Denver National Environmental Health Association 01.05.2024
Subjects
Allergens
Baked goods
Bakeries
CFR
Consumption
COVID-19
Descriptive labeling
Environmental health
Food industry
Food inspection
Food processing
Food processing industry
Food products
Food safety
Food service
Inspections
Legislatures
Licenses
Licensing
Medical personnel
Pandemics
Poultry
Professionals
Regulatory agencies
Restaurants
Iowa
United States > US
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Summary:Since the COVID-19 pandemic, the US food service industry has struggled to find and keep staff. Due to the revolving door of food workers, many restaurants barely have enough time to train new employees in basic job duties, much less food safety, before they move on to another facility. Many environmental health professionals involved in food inspections have seen this occurrence firsthand. An environmental health professional conducts a food inspection and when they go back for a follow-up, the food staff are all new, and in many cases, so is the manager.
ISSN:0022-0892