In a new peer-reviewed article, researchers make a case for linking data from both routine foodservice establishment inspections and foodborne illness surveillance, while acknowledging existing challenges, like inconsistent adoption of FDA’s Food Code and electronic data collection systems.
In a survey of California fast food employees, 47 percent of respondents reported seeing serious food safety issues at work in the past year, more than half of which went knowingly unresolved by management, and 37 percent who reported food safety issues said they faced retaliation for doing so.
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.
Local authorities have been managing high volumes of overdue inspections accumulated during the COVID-19 pandemic. Despite some workforce growth, backlog issues persisted in 2024.
Bill would require restaurants to include on food menus or through other written information a notice to customers of food allergens used in the facility. Also, customers would be encouraged to inform servers about their food allergies.
A recent analysis of a Canadian foodborne salmonellosis outbreak investigation has highlighted the importance of considering possible aerosolization of bacteria from drainage systems in restaurants as a risk factor for foodborne illness outbreaks.
The U.S. Centers for Disease Control and Prevention (CDC) recently released a tool to help restaurant managers asses the food safety cultures at their establishments, as well as the findings from studies and other helpful resources about food safety culture for restaurants, on a new webpage.
A recent study led by the U.S. Centers for Disease Control and Prevention (CDC) investigated factors that could contribute to cross-contamination of food in restaurants, and observed more frequent contamination actions in establishments lacking food safety certification, food safety training, and handwashing policies.
In celebration of National Food Safety Month (NFSM) 2023, the National Restaurant Association’s ServSafe is providing free training and education content to help the restaurant workforce understand the “why” behind common food safety practices.
