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Every restaurant owner wants to avoid foodborne illness incidents and accusations, since a single lawsuit stemming from a food poisoning incident can have serious consequences for the restaurant's business, including poor brand image, high legal costs, and reduced customer loyalty. This article examines how restaurant operators can handle food poisoning accusations from customers.

The U.S. Food and Drug Administration (FDA) and the U.S. Centers for Disease Control and Prevention’s National Center for Environmental Health (CDC’s NCEH) signed a memorandum of understanding (MOU) that formalizes a partnership between the agencies for the purpose of reducing foodborne illness hazards in food retail and foodservice establishments.

The National Association of County and City Health Officials recently published a study, grounded in the Voluntary National Retail Food Regulatory Program Standards, that analyzed the factors affecting the implementation of food safety risk factor intervention strategies among local retail food regulatory programs.

The U.S Food and Drug Administration (FDA) has completed a research study that evaluated Food Code recommendations for reducing the risk of norovirus in foodservice establishments.

A study has demonstrated the economic impacts of foodborne illness outbreaks on supply chains by observing the damages caused by the 2018 Escherichia coli outbreak that was linked to romaine lettuce grown in California.

The Retail Food Safety Regulatory Association Collaborative has compiled a resource library for retail food regulatory professionals to support effective foodborne illness outbreak investigations, amid National Food Safety Education Month 2022.

For National Food Safety Education Month 2022, the National Environmental Health Organization (NEHA), the U.S. Centers for Disease Control and Prevention (CDC), the U.S. Food and Drug Administration (FDA), and the U.S. Food and Drug Administration's (USDA's) Food and Nutrition Service are offering educational webinars and informational resources.

The U.S. Food and Drug Administration (FDA) has issued the 2022 edition of the Voluntary National Retail Food Regulatory Program Standards alongside a summary of changes that were made in the latest edition.

During National Food Safety Month 2022, the experts at ServSafe, alongside the National Restaurant Association, will curate free content for the restaurant industry with a focus on “Food Safety at Every Level.”

This article explores the food safety challenges of the labor-heavy catering sector, including the pervasive lack of food safety culture and management commitment; the need for creative solutions in process monitoring for large facilities; how to build an effective training program for a catering facility; and how to handle customer complaints, including the importance of root cause analysis.