— OPINION —
By Joe Reardon, Senior Director of Food Safety Programs, National Association of State Departments of Agriculture
The American Frozen Food Institute (AFFI) and the International Fresh Produce Association (IFPA), along with FMI – The Food Industry Association (FMI); the National Restaurant Association (NRA); and the National Association
Continue Reading Risk-based science should drive food safety policy
— OPINION —
By Jayne Roth, M.P.H, REHS
Rimkus Consulting Group, Inc.
At the end of 2021, a survey fielded by the National Restaurant Association showed that 78 percent of operators said their restaurants did not have enough employees to support customer demand. Understaffing is not only an economic issue
Continue Reading Understaffing restaurants and the risk of foodborne Illness
CHICAGO — Oscar Garrison, senior vice president of food safety regulatory affairs for United Egg Producers, is one of the speakers at this week’s Food Safety Summit who is ending the week as a “thought leader.”
Others are making that transition too, and Garrison provides a good example of how
Continue Reading It’s no simple process to become a food safety ‘thought leader’
Findings from the 84-page initial phase of a 10-year study evaluating trends in food preparation practices and employee behaviors that contribute to foodborne illness outbreaks in fast-food and full-service restaurants were released Wednesday by the Food and Drug Administration (FDA).
FDA’s National Retail Food Team is working on the study
Continue Reading Food safety practices and behaviors at restaurants target of 10-year FDA study
New restaurant menu labeling requirements took effect Dec. 1 or maybe not.
Forty-eight hours ahead of that date, the Food and Drug Administration issued a notice “clarifying ” that Dec. 1 is now the “compliance” date for the regulations, not May 5, 2017, as was set by FDA in May
Continue Reading Restaurant menu labeling took effect Dec. 1, and then it did not
A record setting number of attendees for the National Restaurant Association’s Quality Assurance Study Group’s annual session filled the Millennium Conference Room at Loews Philadelphia Hotel this past week for a three-day introspection of the industry’s food safety policies and practices. Day 1 was headlined with a keynote address by
Continue Reading Restaurant study group calls for back-to-basics approach
Forget the food trucks or military posts or even college and university campuses. If you want to know which is among the fastest growing segments for restaurant food, it is a category the National Restaurant Association calls “retail-host restaurants.” It is a label that captures all those in-store restaurants that
Continue Reading Retail-host restaurant trend is not without food safety concerns
Reducing food waste could boil down to a mathematical equation as software developers decipher details to help food producers, retailers and foodservice operators solve the problem with data. 
The scope of the problem is clear, with Americans tossing out the equivalent of $165 billion in food every year, according to
Continue Reading Do the math: Manage food waste with measurements
The National Restaurant Association bought a food safety certification body — the National Registry of Food Safety Professionals — earlier this week. 
The Orlando-based National Registry of Food Safety Professionals (NRFSP) formed 18 years ago to offer training and food safety certification for personnel in the restaurant, hotel and quick
Continue Reading Restaurant association acquires food safety certification entity
California is poised to become the second state in the country to require paid sick leave for workers, an issue that has serious food safety implications for the restaurant industry. Under the just-passed legislation, which is awaiting Gov. Jerry Brown’s signature (and he has already expressed support), California workers as
Continue Reading California May Soon Require Paid Sick Time for Restaurant Workers and Others
