
History of Foodborne Outbreaks in the US
Explore the history of foodborne illness outbreaks in the US, including CDC data on Salmonella, norovirus, E. coli, food recalls, hospitalizations, and outbreak trends.
Saro Loucks is the Director of Content and a Food Safety Advisor for FoodReady. Saro is certified in HACCP and a trained SQF Practitioner. When Saro is not editing, writing, or advising new customers on what food safety goals they should pursue, she enjoys spending time with her family, baking gluten-free sourdough bread, and playing Mahjong.

Saro Loucks is a certified HACCP expert and SQF Practitioner who serves as Sales Operations Manager and Food Safety Advisor at FoodReady. She plays a vital role in translating technical food safety requirements into actionable, easy-to-implement solutions that help clients confidently prepare for GFSI, SQF, GMP, USDA, FDA, and local health inspections.
As Director of Content and Food Safety Advisor, Saro is responsible for developing and editing food safety documentation, ensuring that FoodReady’s platform content remains accurate, audit-ready, and aligned with the latest regulatory standards. Her expertise supports clients from onboarding through certification, helping them build robust HACCP programs and improve operational readiness with confidence.
With a background in CRM systems, process improvement, and cross-functional collaboration, Saro helps food companies, from startups to established manufacturers, streamline their food safety workflows while maintaining compliance with evolving industry standards. Her passion for clear communication and practical compliance tools makes her an invaluable resource for FoodReady’s customers navigating the complexities of food safety management.

Explore the history of foodborne illness outbreaks in the US, including CDC data on Salmonella, norovirus, E. coli, food recalls, hospitalizations, and outbreak trends.

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Compare 10 leading food service management platforms for inventory, purchasing, menu planning, nutrition, production, labor, and multi-site control. This in-depth guide explains where each system excels, its tradeoffs, pricing approach, and the operation it fits best.

Compare the best commissary kitchen software for centralized production, inventory, recipes, purchasing, catering orders, food safety, and multi-location distribution. This in-depth guide evaluates 10 platforms by operational fit, usability, capabilities, value, and implementation requirements.
15–30 minutes. We map FoodReady to your process, plug in your real HACCP plan, and show you the auditor view before the call ends.