Foodservice/Retail

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Senate Bill 68 (SB 68), titled, the Allergen Disclosure for Dining Experiences Act (ADDE), will apply to chain restaurants with 20 or more locations by January 1, 2026.

The retail foodservice industry’s challenge in preventing foodborne illness comes from gaps in prevention—i.e., the interpretation, implementation, and execution of existing knowledge about root causes and hazards controls.

This article explores the critical yet underappreciated vulnerabilities of ready-to-eat (RTE) foods in retail and foodservice settings, including blind spots in handling practices, supplier-level failures, and the vital importance of reheating protocols and environmental controls.

Walmart is the latest company to say it will remove synthetic dyes from its private-label food brands, as well as 30 other additives, including certain preservatives, artificial sweeteners, and fat substitutes.

A University of Missouri research project is exploring the use of blockchain for improved traceability of food served at restaurants, and increased transparency for diners. The findings suggest that clear traceability information would increase consumers’ confidence in food safety.

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.