Foodservice/Retail

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In 2022, two-thirds of business in England and nine of ten businesses in Northern Ireland and Wales had their food hygiene ratings on visible display, according to an audit by the UK Food Safety Authority (FSA).

With the post-pandemic ramp-up of in-person, global sporting events comes a parallel increase in the number of food safety professionals required to oversee the catering of such events. Event organizers and caterers alike have come to understand the importance of food safety in such large-scale scenarios.

The U.S. Food and Drug Administration (FDA) has published a report on the occurrence of foodborne illness risk factors in fast food and full-service restaurants from 2017–2018. The study found FSMS to be the strongest predictor of compliance, with well-developed FSMSs associated with fewer out-of-compliance food safety behaviors/practice than those underdeveloped or non-existent FSMS.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has updated its Best Practices Guidance for Controlling Listeria monocytogenes in Retail Delicatessens.

New uses for existing technologies are being deployed in foodservice establishments to prevent persistent pathogens like Salmonella, and viral pathogens like norovirus and Hepatitis A, on surfaces where continuous sanitation and disinfection is needed. 

Approximately 40 percent of foodborne illness outbreaks associated with retail food establishments during 2017–2019 were caused by an infectious employee, according to the U.S. Centers for Disease Control and Prevention (CDC).

SGS has announced a partnership with Eezytrace, an innovative software solution that powers data-driven risk management and helps digitize self-check procedures in the foodservice industry.

The UK Food Standards Agency (FSA) recently published the results of a survey that assessed the value of the national Food Hygiene Rating Scheme (FHRS) and perspectives on potential changes to regulatory approach.

Approximately six out of every 10 companies in the Netherlands are not correctly providing food allergen information for non-prepacked products, according to the Netherlands Food and Consumer Product Safety Authority (NVWA).

The World Health Organization of the United Nations’ (WHO’s) new manual, Five Keys for Safety Traditional Food Markets: Risk Mitigation in Traditional Food Markets in the Asia-Pacific Region, provides guidance on the implementation of five keys to promote public health and safety in the context of food safety, zoonotic diseases, and infectious respiratory diseases.