Statistics Show Pandemic “finally over”
While TAG’s recent article discussed the continuing transmission of COVID, particularly from travel during the busy summer season, the U.S. has reached a milestone against
Author: TAG
Is “May Contain” a Trigger for Inspections and Audits?
A “May Contain” advisory statement on the label of a food product can be a valuable warning to consumers of the potential of an unintentional,
Health Canada Regulatory Targets Modernization and CFIA Food Waste
With regulatory modernization and food waste reduction being two key priorities of the Government of Canada, Health Canada and CFIA have announced initiatives to address
Pertussis Cases Whoop to Worst Outbreak in Decades
Pertussis Cases Whoop to Worst Outbreak in Decades As noted in this week’s public health news from TAG, reported cases of pertussis (whooping cough) have
Tools to Aid the Trek to Food Traceability
Tools to Aid the Trek to Food Traceability As the compliance date for the FSMA Traceability Rule continues to draw ever closer, food establishments are
Rare Steaks & Burgers
I love rare to medium-rare steaks and burgers, but restaurants often won’t serve them that way – especially burgers. Why can’t I get my food
Infectious Diseases Thrive through Travel
In last week’s public health article, we discussed the fact that measles were increasing due, in part, to international travel. Following up on a similar
Cyclospora: What It Is and How to Mitigate the Risks
With nationwide outbreak cases of cyclosporiasis continuing to increase, rising to more than 200 confirmed cases, TAG clients have been asking about this foodborne illness
Measles Increasing Due to International Travel and Reduced Vaccination Rates
While the global nature of the food industry has great benefits, it also causes a number of challenges, in this case, the transmission of infectious
Highest Rates of Foodborne Illness Associated with Restaurants: The Causes and Cures
With more than half of all estimated foodborne illness outbreaks in the U.S. associated with food from restaurants, the FDA has been conducting studies to
