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.
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.
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.
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