Two cannabis bills detrimental to public health and food safety

In summary

We can allow safer legal access to cannabis and useful hemp products without going backward in our commitments to public health and food safety.

By Lynn Silver, Special to CalMatters

Dr. Lynn Silver is a pediatrician and director of Getting it Right from the Start – Advancing Public Health & Equity in Cannabis Policy, and Senior Advisor at the Public Health Institute, [email protected]

Legalizing cannabis was supposed to be about social justice. About ending mass incarceration of people of color for possessing a small amount of marijuana. About safer legal access.

But there are many things legalization should

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Hurricane Ida power outages and food safety: How many hours until refrigerated food is unsafe

As families throughout the U.S. face power outages in the wake of Hurricane Ida, many might wonder what they should do with the food that’s in their fridge and freezer.

The USDA, FDA and CDC all agree that certain items need to be discarded after a few hours.

All three of these government agencies partnered with the U.S. Department of Health & Human Services to come up with a power outage food guide on

According to the guide, refrigerators can mainly keep food safe for up to four hours. Beyond that time, experts generally advise people to

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Letter from the Editor: The real Amos Miller faces some food safety justice


USDA’s Food Safety and Inspection Service sometimes profiles its employees on the job to help the public understand the agency’s complex mission. Two FSIS employees who merit profiles are Paul Flanagan and Scott C. Safian.

They are both officers with the FSIS Office of Investigation, Enforcement, and Audit (OIEA). They have what may be the most flustrating food safety jobs in America — bringing Amos Miller and Miller’s Organic Farm into compliance with the food safety laws and the food safety regulations of America.

The real Amos Miller has finally come to light because of the work of Flanagan

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Food Safety When Eating Outdoors

SILVER SPRING, Md., June 15, 2021 /PRNewswire/ — June 20th marks the official start of summer, which means warm, sunny days perfect for picnics and barbecues.  Unfortunately, this time of year is also a favorite for foodborne bacteria that cause foodborne illness (also known as food poisoning), which multiply faster at temperatures between 40°F and 140°F.  Follow the tips below to keep your food safe when eating outdoors.

Before your picnic

  • Defrost meat, poultry, and seafood in the refrigerator or by submerging sealed packages in cold water. You can also microwave-defrost, but only if the food will be
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Food safety management system critical for restaurants

While having food safety policies that include hand washing, use of gloves and sanitation of surfaces is critical in combating norovirus outbreaks at restaurants, implementing a food safety management system that oversees and documents those policies is the best course of action.

Norovirus experts detailed best practices for restaurants today during an online panel, “Restaurant Policies and Practices Related to Norovirus Outbreak Size and Duration,” at the 2021 Food Safety Summit.

Lee Ann Jaykus, William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, said norovirus has been referred to as

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Health and Safety Priorities as the Weather Warms Up


– Who hasn’t heard of the “Freshman 15”? According to Nick Rizzo at RunRepeat, “the ‘quarantine 15’ is the new ‘freshman 15.'” It refers to the excess weight gain that people experience during long bouts of isolation, stress, and reduced physical activity. Every person around the globe has been touched by the stress of 2020 in one way or another.

According to, “The ongoing stress, fear, grief, and uncertainty created by COVID-19 pandemic can wear anyone down, but children and teens may be having an especially tough time coping emotionally.”

Most people know the best way

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