Foodservice operators have been forced to streamline their operations and menus amid the tight labor market of the last few years, but that doesn’t mean they have taken their eyes off their food ...

During the peak years of COVID-19, hygiene was king and everyone—from restaurant workers to people bringing in packages from outside—was meticulously washing their hands for 30 seconds many times a ...

Unfortunately, workplace accidents in the restaurant industry are all too common. Research shows that between 2010 and 2020, more than 169,600 unique accidents occurred in food service—accounting for ...

Thankfully, she survived — but the health effects of that illness continue to impact her life to this day. Because of that experience, I will always be a passionate advocate for food safety. Recently, ...

In the early 1900s, as Americans moved from making their own food to buying manufactured goods, manufacturers were largely unregulated. Food and drug companies did not have requirements about safety ...