Chipotle Mexican Grill is changing how it handles fresh food preparation in an effort to make improvements with the company’s food safety after months of reported illnesses across the U.S.
This week, the House of Representatives made public a spending bill that will fund the federal government until the end of September 2016, which marks the end of the fiscal year. Included in the $1.1 billion bill are plans to fully fund the Food Safety Modernization Act (FSMA).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has come up with a better way to determine the source of foodborne outbreaks linked to ground beef. If the new plan works, these efforts will stop outbreaks sooner than ever before.
Today, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) published revised guidelines aimed at assisting poultry processors with controlling Salmonella and Campylobacter in raw food products and preventing foodborne illness.
This week, the European Food Safety Authority (EFSA) announced a new online warehouse in which data on chemical contaminants and food consumption is available to the public.
Just as things had started to die down after a foodborne outbreak closed 43 Chipotle Mexican Grill locations on the West Coast, a new outbreak seems to have developed on the East Coast.
A study by the Center for Science in the Public Interest (CSPI) has found that fresh produce items cause more foodborne illnesses than any other food category.
This week, the California Department of Food and Agriculture announced plans to host informational sessions on the U.S. Food and Drug Administration’s Food Safety Modernization Act Final Rules for Produce Safety and Prevention Controls for Animal Food.
Today, Denver-based Chipotle Mexican Grill released details of what the chain is calling its “enhanced food safety program” that “ will establish Chipotle at the forefront of food safety protocols in the restaurant industry.”
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