In this episode of Food Safety Matters, we are joined by an FDA official, a county-level environmental health regulator, and a retail food industry association representative to discuss the research and application of behavioral science with food employees and regulatory agencies to reduce foodborne illness risk factors at smaller retail foodservice businesses.
Approximately 40 percent of foodborne illness outbreaks associated with retail food establishments during 2017–2019 were caused by an infectious employee, according to the U.S. Centers for Disease Control and Prevention (CDC).
SGS has announced a partnership with Eezytrace, an innovative software solution that powers data-driven risk management and helps digitize self-check procedures in the foodservice industry.
The U.S. Food and Drug Administration (FDA) recently released its Food Code Adoption Status Report for 2022. FDA released the most recent version of the Food Code in December 2022.
The Lake County General Health District (LCGHD) of Ohio has announced the re-launch of its Food Safety Ninja website, which was originally developed with support from the U.S. Food and Drug Administration (FDA). The newly designed resource provides food safety information that is relevant to foodservice and food retail establishments.
The number of ReposiTrak Traceability Network members has surpassed 4,000 as grocery retailers and suppliers throughout the supply chain begin working together for improved food safety through faster and more precise recalls, in compliance with Section 204(d) of the Food Safety Modernization Act (FSMA), also known as the Food Traceability Final Rule, issued by U.S. Food and Drug Administration (FDA).
Food Standards Australia New Zealand (FSANZ) has updated Safe Food Australia, a guide on Australian food safety standards for local government and food businesses, with changes that are relevant to the foodservice and retail food sector.
The U.S. Food and Drug Administration’s (FDA’s) 2022 Food Code clarifies that food donations from retail food establishments are acceptable, given that proper food safety practices are followed.
Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.
