This article looks back at the events of the 1993 E. coli outbreak associated with hamburgers served at Jack in the Box restaurants along the U.S. West Coast, examining the regulatory changes inspired by the fatal outbreak and its impact. Also discussed are the corporate and industry changes, spearheaded by Dr. David Theno, that set new standards for leadership and management in foodservice and food safety.
Singapore has recently released new guidelines for food e-commerce for industry that outline food safety best practices related to products sold online or through e-commerce channels.
Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.
The U.S. Food and Drug Administration recently highlighted a voluntary guidance document on food safety best practices for direct-to-consumer and third-party food delivery services.
Posting health department restaurant inspection scores at restaurants and using letter grades for restaurant inspection results are linked with fewer foodborne illness outbreaks, found a study partly funded by the U.S. Centers for Disease Control and Prevention (CDC).
UKHospitality, in partnership with the Food Standards Agency (FSA) and Food Standards Scotland (FSS), has launched an updated version of its industry-recognized hygiene standards guide for caterers.
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.
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.
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