Foodservice/Retail

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This article explores the consumer-driven digital transformation of foodservice, including off-premise delivery, ghost kitchens, and mail-order foods. These new food models are characterized by potentially higher food safety risks and low regulation, raising questions about how to move forward safely. 

The U.S. Food and Drug Administration (FDA) now offers several resources to help state, local, territorial, and tribal jurisdictions complete a risk factor study as part of Standard 9 (Program Assessment) of the Voluntary National Retail Food Regulatory Program Standards.

Recently released data from the U.S. Centers for Disease Control and Prevention (CDC) shows that the U.S. is experiencing an uptick in norovirus cases, especially in the Northeast region.

The UK Food Standards Agency (FSA) has published the results of its targeted surveillance sampling of retail food products for 2022, and found that 81 percent of foods tested were compliant with regulatory requirements.

The U.S. Food and Drug Administration (FDA) has published a new webpage listing retail food safety resources and information, along with a new job aid about time/temperature control foods according to the FDA Food Code.

The U.S. Food and Drug Administration (FDA) is partnering with the National Environmental Health Association (NEHA) to present a Retail Food Regulatory Program Standards Self-Assessment and Verification Audit Workshop on July 13–15, 2024, in Pittsburgh, Pennsylvania as a pre-conference workshop for the NEHA Annual Educational Conference.

Auto-Chlor System® recently announced the latest addition to its advanced dishwashing technology range, the AC TALL Space Maker Dish Machine, featuring a compact footprint of just 22 inch (in.) by 24 in.

In this episode of Food Safety Matters, we are joined by Sara Mortimore, M.Sc., FRSPH, MIFST, Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc., to discuss her experience overseeing food safety and managing supply chains at large food and retail enterprises, as well as specific food safety and supply chain initiatives at Walmart.

A recent study from Penn State researchers has demonstrated the significant influence that an organization’s leadership style has on employees voicing their food safety concerns.