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A recent study has characterized the challenges of ensuring food safety in “dark kitchens”—which sell food for takeout or delivery solely via online platforms and may operate out of shared kitchens—from the perspectives of both environmental health officers and the business operators themselves.

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector. 

ReposiTrak and Upshop have partnered to integrate their technology platforms, creating an end-to-end traceability solution by connecting traceability data from the supply chain to the retail store.

Analysis of health code violation data for quick-service restaurant franchises in the U.S. Southeast showed corporate-owned chains had the best health and food safety outcomes, followed by single-owner and family-owned franchises.

CDC has announced that the Escherichia coli outbreak linked to yellow onions distributed by Taylor Farms and served at McDonald’s restaurants to be over, and FDA has closed its investigation. However, the outbreak strain was not confirmed in any product or environmental samples.

The U.S. Food and Drug Administration (FDA) has issued the 2024 edition of the Voluntary National Retail Food Regulatory Program Standards.

On December 18, the U.S. Food and Drug Administration (FDA) will hold an educational webinar for regulators and industry about food labeling and allergen labeling requirements.

This Food Safety Five Newsreel episode covers recent news updates from FDA, including the release of a supplement to the 2022 Food Code, as well as the agency’s Human Foods Program priorities for 2025, and how budget constraints might influence its chemical safety work.

The number of patients reported in the ongoing Escherichia coli outbreak linked to onions served at McDonald’s restaurants has grown to 104 people across 14 states. A patient has recently been reported in North Carolina.

A recent study of salmon sold at Seattle, Washington grocery stores and sushi restaurants found 18 percent of samples to be mislabeled overall, with one-third of “wild-caught” salmon sold at sushi establishments being mislabeled.