The U.S. Food and Drug Administration (FDA) will hold several instructor-led workshops, both virtually and in-person, on conducting self-assessment and verification audits for the Voluntary National Retail Food Regulatory Program Standards (Retail Program Standards) throughout 2023.

The European Food Safety Authority (EFSA) has published a scientific opinion on mitigation strategies for the spread of antimicrobial resistance (AMR)—a global food safety and public health threat—among food-producing animals during transport.

Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.

A recent report has demonstrated that there is little oversight of antibiotics in meat and poultry sold at U.S. grocery stores, raising food safety concerns regarding antimicrobial resistance.

The U.S. Food and Drug Administration has released a guidance for industry that describes the actions, behaviors, and statements made by a foreign food establishment or foreign government that the agency considers to be a refusal of an FDA inspection.

A recent review provides insight into the challenges of conducting retail food inspections during the COVID-19 pandemic, and summarizes lessons that can be learned for future unprecedented public health events.

The UK Food Standards Agency (FSA) has developed a new Food Safety Charter with three of the nation’s largest online food delivery platforms, setting registration and minimum hygiene requirements.

Researchers have developed a novel, food-grade, edible sensor that can alert consumers to frozen products that have previously been thawed and refrozen.

It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.

Every restaurant owner wants to avoid foodborne illness incidents and accusations, since a single lawsuit stemming from a food poisoning incident can have serious consequences for the restaurant's business, including poor brand image, high legal costs, and reduced customer loyalty. This article examines how restaurant operators can handle food poisoning accusations from customers.