UK Food Standards Agency (FSA) surveillance of food purchased at retail in 2023–2024
found 87 percent of samples to be compliant with food safety and authenticity standards. Undeclared allergens, adulteration, mislabeling, and other noncompliances were reported.
The UK Food Standards Agency (FSA) is seeking stakeholder comment on a proposed guidance for industry regarding best practices for providing allergen information on non-prepackaged foods, such as in restaurants or at deli counters.
To celebrate National Food Safety Month in September, the National Restaurant Association and ServSafe are offering special educational content for foodservice and food retail establishments to deeply explore the causes of foodborne illnesses and how to prevent and respond to outbreaks.
The Retail Food Safety Regulatory Association Collaborative’s Food Code Adoption Map is an interactive resource that shows the adoption of the U.S. Food and Drug Administration (FDA) Food Code in each state and U.S. territory.
Morrisons grocery stores have become the first UK retailer to raise its freezer temperatures to -15 °C for the sake of sustainability, a commitment made in line with the Move to -15 °C Coalition.
Following the death of one restaurant patron who consumed a ground beef burger contaminated with Shiga toxin-producing Escherichia coli O157 (STEC), a Montana meat producer has announced a voluntary recall.
The U.S. Centers for Disease Control and Prevention (CDC) recently launched a new toolkit for identifying the root causes of foodborne illness outbreaks on its Restaurant Food Safety webpage.
In the past week, the U.S. Food and Drug Administration (FDA) has published an updated list of its Human Foods Program priority guidance topics, resources to help industry comply with the Food Traceability Final Rule (FSMA 204), and a new Employee Health Policy Tool for food establishments.
June 26, 2024 commemorates 50 years since the monumental debut of the first Universal Product Code (UPC) barcode scan. While the UPC has endured for 50 years, new two-dimensional (2D) barcodes, such as QR codes powered by GS1, are emerging on product packaging with a range of benefits.
In this episode of Food Safety Matters, we are joined by Caroline Smith DeWaal, J.D. and Richard Pluke, Ph.D., who discuss their work to improve food safety in traditional markets under the Global Alliance for Improved Nutrition’s (GAIN’s) five-year EatSafe Initiative.
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