What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

Restaurants that have health-conscious consumers will pay attention to this.

What it requires is that first of all you identify the hazards: Where in your production chain can contamination occur? This could be a simple matter of cooking a product to kill bacteria and making sure that the product is actually brought to that temperature.

The general public believes that if a health claim is on the label the government backs that up, ... This sells food products, no question.

One can only be in awe of the creativity of chocolate marketers. My take is that if there is a health benefit, it is small.

The key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don't eat too much junk food. It's no more complicated than that.

The Centers for Disease Control says that there are 76 million cases of food poisoning in the United States every year, 350,000 hospitalizations, and 5,000 deaths. Is that a lot or a little? Well, it depends on how you look at it.