The National Restaurant Association (www.restaurant.org) today announced a month-long initiative to encourage restaurant and foodservice operators to participate in the 17th Annual National Food Safety Education Month (NFSEM) this September.
The U.S. Food and Drug Administration (FDA) is releasing the Employee Health and Personal Hygiene Interactive Resource Disc for use by foodservice establishments and retail food stores in preventing transmission of foodborne pathogens that are often transmitted by sick food employees.
National family restaurant chain Denny's has begun buying nearly all of its turkeys from a slaughterhouse that uses controlled-atmosphere stunning (CAS)—the most modern and least cruel poultry slaughter method available.
Underscoring that it is the restaurant industry’s leader in training and certification solutions, the National Restaurant Association (www.restaurant.org) celebrated a milestone this month by providing its one millionth training class and exam administration.
One quarter of diners would not complain to a manager if they felt the restaurant they were eating in was unhygienic. They would, however, feel free to pass their negative review on to others, either by word of mouth, or social media.
The U.S. Food and Drug Administration (FDA) unveiled a new strategy to meet the challenges posed by rapidly rising imports of FDA-regulated products and a complex global supply chain in a report called the "Pathway to Global Product Safety and Quality.
The U.S. Food and Drug Administration has announced two new regulations that will help ensure the safety and security of foods in the U.S.The rules are the first to be issued by the FDA under the new authorities granted to the agency by the FDA Food Safety Modernization Act (FSMA), signed into law by President Obama in January.
The FDA has announced the availability of the fourth edition of the “Fish and Fishery Products Hazards and Controls Guidance.” This updated guidance contains the FDA’s latest recommendations to the seafood industry for reducing or eliminating food safety hazards in the fish and fishery products they process.
In April nearly 500 restaurateurs from 44 states gathered in Washington, D.C., for the National Restaurant Association’s (NRA) 25th Annual Public Affairs Conference. For many, the three-day adventure, complete with visits to Capitol Hill and interactions with Congressional members, was a sobering reminder of just how much the government has thrust itself into restaurants’ 21st century affairs and just how sniping certain regulatory issues could prove for an industry already at odds with a sluggish economy.
The National Restaurant Association’s ServSafe Food Handler program will offer solutions for California restaurateurs to comply with the recent California Food Handler Card law, or SB 602. Nearly one million restaurant industry employees in the state will need to be in compliance with the law by July 1, 2011.
The U.S. Food and Drug Administration on Friday issued two proposed regulations regarding calorie labeling on menus and menu boards in chain restaurants, retail food establishments, and vending machines.
A recent Cintas Corporation survey conducted by telephone by Harris Interactive among more than 1,000 U.S.adults ages 18 and older revealed that dirty dishes, unpleasant odor, and dirty restrooms are the top reasons consumers would never return to a restaurant.
Trust for America’s Health (TFAH) applauded Congress for final passage of the FDA Food Safety Modernization Act of 2010. Because of the bill, the U.S. Food and Drug Administration (FDA) will have the authority it needs to help prevent foodborne illnesses for the first time ever.
The recent tragedy in Japan will affect the global food supply--especially with seafood--but it also will provide an opportunity for American food suppliers and retailers to increase their market share, this according to Phil Lempert, a leading food industry expert.