There is at least one food recall every day in the U.S.
Heading out for a nice meal, whether it’s a dinner date or a simple lunchtime catch-up, should be a pleasant event. It certainly shouldn’t be marred with concerns over getting sick.
In an effort to meet consumer demands and the changing views toward antibiotics in food products, Taco Bell is revising its policy on the amount of antibiotics allowed in its beef.
During one week in May, three unvaccinated food service workers exposed hundreds—if not thousands—of guests to the Hepatitis A virus.
When former Arby’s executive Scott Boatwright joined Chipotle as chief restaurant officer in May 2017, he was greeted by operational opportunity. The fast casual’s structure was top heavy.
Chick-fil-A is turning to a high-tech method to detect foodborne illness.
Norovirus is the leading cause of illness and contaminated food outbreaks in the United States, according to the Centers for Disease Control and Prevention.
Chipotle disclosed Thursday that it received a subpoena from U.S. federal prosecutors related to a 2018 food-safety incident at a Powell, Ohio, location.
Restaurant operators saw two cases of romaine lettuce outbreaks in 2018.
Restaurant owners have much to be cognizant of before, during, and after hours of operation, including weather patterns that have the potential to cause severe damage to restaurant structures.