The U.S. Food and Drug Administration’s (FDA’s) 2022 Food Code clarifies that food donations from retail food establishments are acceptable, given that proper food safety practices are followed.
Every fourth restaurant and café in Sweden provides incorrect information about allergenic ingredients, according to a report from the Swedish Food Agency (also known as Livsmedelsverket in Swedish).
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.
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