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).
The UK Food Standards Agency (FSA) recently published the results of a survey that assessed the value of the national Food Hygiene Rating Scheme (FHRS) and perspectives on potential changes to regulatory approach.
Approximately six out of every 10 companies in the Netherlands are not correctly providing food allergen information for non-prepacked products, according to the Netherlands Food and Consumer Product Safety Authority (NVWA).
The World Health Organization of the United Nations’ (WHO’s) new manual, Five Keys for Safety Traditional Food Markets: Risk Mitigation in Traditional Food Markets in the Asia-Pacific Region, provides guidance on the implementation of five keys to promote public health and safety in the context of food safety, zoonotic diseases, and infectious respiratory diseases.
Chipotle Mexican Grill has announced the appointment of Frank Yiannas, former Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), to the company’s Food Safety Advisory Council.
Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of a New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters discusses the research and application of behavior sciences with retail foodservice employees and regulatory agencies that help reduce foodborne illness risk factors.
The food safety management program in a foodservice business should be periodically benchmarked against the most current regulatory requirements and best-in-class food safety standards to determine if gaps exist in the program. The gap analysis should be performed by a third party to ensure an unbiased benchmark, and include a review of the corporate governance, systems/speciﬁcations, training/education, supply chain management, foodservice operations, and facilities design. The food safety management team should coordinate and review all deﬁciencies with an action plan prioritized to the level of risk identiﬁed.
A survey was sent to food industry trade association members representing food companies to determine what is known about food safety culture, food safety management systems, and active managerial control. The survey also asked about the implementation of such practices in support of a culture of food safety. The survey results indicate that many companies are well aware of these food safety concepts; however, many respondents are unsure whether their company is operating with true active managerial control. Opportunities were uncovered to inform and encourage engagement in active managerial control to a greater degree.