Chipotle Mexican Grill is changing how it handles fresh food preparation in an effort to make improvements with the company’s food safety after months of reported illnesses across the U.S.
This week, the House of Representatives made public a spending bill that will fund the federal government until the end of September 2016, which marks the end of the fiscal year. Included in the $1.1 billion bill are plans to fully fund the Food Safety Modernization Act (FSMA).
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has come up with a better way to determine the source of foodborne outbreaks linked to ground beef. If the new plan works, these efforts will stop outbreaks sooner than ever before.
Today, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) published revised guidelines aimed at assisting poultry processors with controlling Salmonella and Campylobacter in raw food products and preventing foodborne illness.
This week, the European Food Safety Authority (EFSA) announced a new online warehouse in which data on chemical contaminants and food consumption is available to the public.
Just as things had started to die down after a foodborne outbreak closed 43 Chipotle Mexican Grill locations on the West Coast, a new outbreak seems to have developed on the East Coast.
A study by the Center for Science in the Public Interest (CSPI) has found that fresh produce items cause more foodborne illnesses than any other food category.
This week, the California Department of Food and Agriculture announced plans to host informational sessions on the U.S. Food and Drug Administration’s Food Safety Modernization Act Final Rules for Produce Safety and Prevention Controls for Animal Food.
Today, Denver-based Chipotle Mexican Grill released details of what the chain is calling its “enhanced food safety program” that “ will establish Chipotle at the forefront of food safety protocols in the restaurant industry.”
A poll conducted by research firm The Mellman Group last month confirms that consumers want to know what’s in their food.
Findings announced today by the World Health Organization (WHO) reveals that nearly 30 percent of all deaths from foodborne illness are in children under the age of 5, despite the fact that they make up on 9 percent of the world’s population.
A major scientific assessment released by the U.S. Department of Agriculture (USDA) indicates that climate change will likely have a negative effect on global food security.
Last month, the Journal of Foodservice Business Research published a study indicating that restaurant managerial staffers have a lot to learn when it comes to food allergies--even those who have gone through training.
Idaho State University’s (ISU) Research and Innovation in Science and Engineering (RISE) facility has teamed up with Atlanta-based ScanTech Inc. to develop a new, chemical-free treatment process for produce and meat.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced a final rule establishing an inspection program for Siluriformes fish, including catfish.
The U.S. Food and Drug Administration (FDA) has announced a new web resource that shares information about the agency’s sampling programs for food safety.
After conducting a second year of Campylobacter testing on fresh store-bought chickens, the Food Standards Agency (FSA) has just published its latest findings.
According to Food Policy Action--a nonprofit group--Congress has fallen short in terms of food and farming policy as outlined in the group’s 2015 congressional Progress Report.
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has released new guidelines to assist meat, poultry, and processed egg product producers in properly managing ingredients that could trigger adverse reactions among consumers with allergies or other sensitivities.
The U.S. Food and Drug Administration (FDA) has finalized three more rules in relation to the Food Safety Modernization Act (FSMA).