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.
When Matt Mitchell was four years old, his parents took him out one night to McDonald’s for a hamburger. But when he bit into it, he tasted cheese. For most people, getting the wrong order is, at worst, a nuisance.
A food compliance and risk management provider aims to help restaurants with the many requirements saddled on them by the Food Safety Modernization Act, which was signed into law by President Obama on January 4.
Several product recalls rocked the foodservice industry last year, throwing food safety to the top of both consumers’ and operators’ minds. The recent passage of the FDA Modernization Act, which gives more power to the FDA in recalling foods, further reminded the industry that food safety compliance is a priority for any foodservice retailer.
Kettle Cuisine, maker of refrigerated and frozen premium soups, chilis, chowders, and stews in both bulk and single-serving formats, received Level 2 Safe Quality Food (SQF) Certification from the SQF institute.
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor.