Foodservice/Retail

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A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.  

In this episode of Food Safety Matters, we speak to Phil Kafarakis, President and CEO of IFMA The Food Away from Home Association, about traceability, training, lessons learned from foodborne illness outbreaks, and other topics related to the foodservice sector.

In a new study, the UK Health Security Agency (UKHSA) evaluated the ability of artificial intelligence (AI) to detect foodborne illness outbreaks by analyzing online restaurant reviews. Although several challenges were identified that must be overcome before AI can be used routinely in epidemiological investigations, UKHSA believes the approach shows promise. 

CDC released a summary of Foodborne Disease Outbreak Surveillance System data, analyzing the causes of foodborne illness outbreaks that occurred between 2014 and 2022.

The UK Food Standards Agency (FSA) has published updated industry guidance on providing written allergen information to consumers with food allergies at retail food establishments serving non-prepacked foods.

The results of an FDA retail survey have been published, showing that pasteurization effectively inactivates avian influenza in dairy products other than milk, such as butter, ice cream, and cheese. USDA analyzed the samples collected by FDA.

According to the National Environmental Health Association (NEHA), adoption of the most recent version of the FDA Food Code is increasing across the country at a record rate, reflecting a prioritization toward food safety.

Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.  

A recent study has characterized the challenges of ensuring food safety in “dark kitchens”—which sell food for takeout or delivery solely via online platforms and may operate out of shared kitchens—from the perspectives of both environmental health officers and the business operators themselves.

This article discusses how to prevent allergen cross-contamination in a foodservice environment, with expert guidance on methods and best practices from food safety experts and business leaders from the retail foodservice sector.