2010 FDA Food Service 
Bill Marler
MAY 24, 2021
Absent vaccinations of food handlers, combined with an effective and rigorous hand-washing policy, there will continue to be more hepatitis A outbreaks. It is time for health departments across the country to require vaccinations of food-service workers, especially those who serve the very young and the elderly.
Modern Restaurant Management
AUGUST 30, 2022
Employee turnover has been higher than ever since the COVID pandemic, with hourly turnover hovering around an unbelievable 194% in the food service industry. Food safety training and education have never been more critical to the food service industry than they are today.
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MenuTrinfo
JANUARY 25, 2024
MenuTrinfo is a company dedicated to ensuring safe food services by providing allergen and nutritional information, as well as employee training and certification. There are also inconsistencies with the application of and adherence to the Food Code. It comes down to three things: awareness, consistency, and transparency.
Penn State Food Safety Blog
FEBRUARY 19, 2024
An article in Food Technology magazine, Ensuring Quality and Safety in Fried Foods , provides basic principles for maintaining frying oil quality and ensuring safety. Many types of foods are fried in oil and these frying operations can occur in all sectors of the food supply chain - large food facilities.
Bill Marler
NOVEMBER 19, 2023
October 2010 – Del Monte Fresh Produce N.A. December 2010 – The U.S. Food and Drug Administration issued a Class 1 recall for HDC-brand whole cantaloupe after tests detected Salmonella in cantaloupe at a California distribution center for Raley’s Family of Fine Foods Stores. No deaths were reported.
Food Safety News
OCTOBER 5, 2023
Oregon S 545, Food Establishment Customer-Owned Containers Directs the state health authority to adopt rules allowing consumers to use their containers for refilling with food at a food establishment. Puerto Rico’s S 343 includes the measurement of food safety in the surveys carried out by the Bureau of Statistics.
Modern Restaurant Management
JULY 7, 2020
Adherence to the National Restaurant Association Reopening Guidance and/or corporate brand guidelines, which are based on CDC and FDA guidelines. Having a minimum of one person per location with a current ServSafe Food Protection Manager certification. Adherence to the laws and guidelines set by their state and local municipalities.
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