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CDC released a summary of Foodborne Disease Outbreak Surveillance System data, analyzing the causes of foodborne illness outbreaks that occurred between 2014 and 2022.

The UK Food Standards Agency (FSA) has published updated industry guidance on providing written allergen information to consumers with food allergies at retail food establishments serving non-prepacked foods.

The results of an FDA retail survey have been published, showing that pasteurization effectively inactivates avian influenza in dairy products other than milk, such as butter, ice cream, and cheese. USDA analyzed the samples collected by FDA.

According to the National Environmental Health Association (NEHA), adoption of the most recent version of the FDA Food Code is increasing across the country at a record rate, reflecting a prioritization toward food safety.

Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.  

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.