Foodservice/Retail

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A study from the Arkansas Center for Food Safety demonstrates the importance of application time and product formulation in the effectiveness of hand sanitizers, which is critical for food handlers.  

To help foodservice businesses train staff on how to safely serve customers with food allergies, Food Allergy Canada has launched “Serving the Food Allergic Guest,” a free, three-part micro-training video series.

The UK Government has proposed rules that would prohibit the sale of high-caffeine energy drinks to children under the age of 16, intended to “prevent obesity in up to 40,000 children and deliver health benefits worth tens of millions of pounds.”

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.