The Consortium seeks to facilitate the identification of, and to focus research into, food safety gaps in the retail-foodservice industry.  It also seeks to promote the application or translation of science-based food safety research into practical, cost-effective use for the industry.

 

Research Examples

•Improving hurdles to microbial contamination at the retail-foodservice level

•Processing Innovations and Improvement: chilled foods processes, minimally-processed foods, fresh foods handling, food pasteurization, freezer-to-cooker processes, etc.

•Sanitation practices: new sanitizers, hand washing, etc.