Foodservice/Retail

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With Dubai receiving about nine million metric tons of food annually, having over 26,000 food establishments, and being home to more than 200 nationalities, the scale—and the stakes—for food safety are enormous.

This article examines cleaning and sanitization in the retail foodservice sector, with a fresh-cut produce example.

The National Environmental Health Association (NEHA) is offering a training course, titled, “Navigating the FDA Food Code: A Course for Industry Professionals” on September 9–11, 2025.

The AK Series 3 Quick-Ship Walk-In from Amerikooler is a new walk-in cooler and freezer solution designed for foodservice businesses, with nine standardized size options and four standard height configurations, with or without floor, for indoor or outdoor spaces.

Per Trace One’s analysis of FDA National Antimicrobial Resistance Monitoring System (NARMS) data, the U.S. states with the highest levels of Salmonella and Campylobacter contamination in retail meat are Georgia, South Carolina, and Tennessee.

Local authorities have been managing high volumes of overdue inspections accumulated during the COVID-19 pandemic. Despite some workforce growth, backlog issues persisted in 2024.

With over 2,000 new hotel rooms expected in Guyana by the end of 2025, CARPHA delivered advanced food safety training to dozens of participants.

Bill would require restaurants to include on food menus or through other written information a notice to customers of food allergens used in the facility. Also, customers would be encouraged to inform servers about their food allergies.

A limited number of state jurisdictions have completely adopted the most recent norovirus food safety provisions outlined in the FDA Food Code, according to an analysis conducted in 2020 by CDC researchers. 

A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.