The FDA introduced a revised Food Code featuring a number of essential changes at the end of last year. With jurisdiction over more than 25 percent of the U.S.
— 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
Researchers have tried to find out if inspection findings can be used to predict where foodborne outbreaks may happen.
The study investigated whether routine inspection results were associated with the
– OPINION –
By Dallas Henderson
Food safety should always be the top priority for food businesses, but the COVID-19 pandemic has thrown our industry some major curveballs, creating new challenges around
Experts in the WHO’s European Region have considered food safety during a meeting on the out-of-home (OOH) food sector.
The World Health Organization’s (WHO) regional office for Europe
Opinion
By Greg Staley
Food businesses face risk every day, with every shift. That means their teams must work proactively to reduce the chances of a foodborne illness incident, security
More than 450 foodborne outbreaks were reported over a three-year period in Australia, according to a new study.
The 452 confirmed and suspected foodborne outbreaks affected 7,361 people, caused
Public health officials in Minnesota are urging the public, especially foodservice workers, to take precautions against norovirus because of a rise in infections in recent weeks.
The Minnesota Department of
Opinion
By Greg Staley
We’re now more than a year past the time when COVID-19 led to restaurants shutting down, moving outdoors, leaning heavily on delivery and restricting dining
Opinion
By Emily Newton
The COVID-19 pandemic has wreaked havoc on the restaurant industry, but it hasn’t ended it. Thanks to quick reactions and a willingness to adjust, establishments
Opinion
The COVID-19 pandemic has all but eliminated the role of communal menus in restaurants. Here are four menu alternatives for restaurants looking to safely reopen.
Menus are often the
Opinion
The foodservice industry is remarkable for many reasons, the hard work, the long hours, the fierce competition, and the sheer number of operations. Making a go of a restaurant
