Connected Insights

  • How to Reduce Outbreaks in Restaurants

    How to Reduce Outbreaks in Restaurants

    1 in 6 Americans contract a foodborne illness each year. Many illnesses occur from food consumed at restaurants. 

    The CDC lists Norovirus, C. perfringens, Salmonella and Campylobacter as the most common foodborne illnesses in the United States. Norovirus is spread through human contact. Salmonella and Campylobacter are typically caused by ...

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  • Promoting Good Handwashing Behaviors

    handwashingWhen you’re in a bathroom at a restaurant, you are bound to see a sign that reads ‘Employees Must Wash Hands Before Returning to Work’.

    When else should employees be washing their hands? The FDA advises that hands be washed after the following:

    - Eating
    - Drinking
    - Using tobacco...

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  • Restaurant Outbreaks: Lessons From The Past

    Restaurant Outbreaks: Lessons From The Past

    History has a way of repeating itself. Throughout the years there have been many reported national outbreaks and recalls. It’s important for food industry professionals to look back at these instances and use them as learning opportunities to keep their consumers and brand reputation safe.

    Outbreaks 


    Restaurant Outbreaks: Lessons From The Past
    1982: McDonalds E. Coli ...

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  • 4 Ways to Prevent Food Allergy Disasters in your Restaurant

    4 Ways to Prevent Food Allergy Disasters in your Restaurant

    It’s the job of food service professionals to protect not only their establishments but also their customers. Chemical hazards, such as allergens, are a hidden threat. The most common food allergens are tree nuts, soy, fish, peanuts, shellfish, eggs, wheat, and dairy.  

    Here are 4 ways to prevent a ...

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  • Supermarkets Are Facing A New Food Safety Challenge

    Prepared food - fried chicken

    “What’s for dinner?” … It’s the question every busy parent dreads.

    Increasingly, moms and dads are looking for fast and easy options to feed their families. Supermarkets have heard their call. Today, more than ever, grocery stores are expanding their prepared food sections. Offering a one-stop shop for families where ...

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  • 2016: The Year of Listeria

    Listeria has been in the headlines a lot this year.

    In 2016, Listeria outbreaks have affected several major brands and have been linked to at least three deaths.

    Below is a rundown of the biggest Listeria outbreaks of 2016:

    January
    The world’s largest producer of fresh vegetables, Dole, was ...

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  • The Forgotten Totes

    Pharmaceutical sales reps spend much of their time on the road driving from office to office and hospital to hospital. Besides a boatload of swag, they are carrying various drug samples with them.

    What happens when those samples are temperature sensitive and require refrigeration?

    Hopefully, the medications are in insulated ...

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  • Next Stop on the Forgotten Mile: Clinical Trials

    Clinical trials are the lifeblood of the pharmaceutical industry. Without successful new drug development, brands would become commoditized as patents expire and low-cost generics enter the market.

    To understand where new drug development is concentrated, we must look at the leading causes of death. The 2016 CDC National Vital Statistics ...

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  • The Forgotten Mile

    Forgotten mile

    The CDC recommends that medications be kept within specific refrigerated and frozen temperature ranges to ensure safety and efficacy (Vaccine Storage and Handling Toolkit).

    Drug manufacturers are well aware of these recommendations and take precautions to properly store their medications. However, there is a link in the Cold ...

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  • Beyond Track and Trace

    In our last post, we gave an overview of track and trace. This legislation is a critical step to improving the safety and efficacy of prescription drugs in the U.S. However, it alone may not be sufficient for all medications. In addition to trace and trace, manufacturer’s will need ...

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