Video testimonials to enhance food safety training at the retail level by helping food employees understand the important role they play in protecting public health.
The 2015-2016 Occurrence Report includes findings from the U.S. Food and Drug Administration's 10-year study data gathering as well as additional resources such as a factsheet and calls to action for regulators and industry.
This report identifies the adoption of the FDA Food Code at the state and territorial level as of December 31, 2021.
A collection of videos that help shed a light on the individual impact of foodborne illness and the lives affected.
Storyboards, cause and effect posters, and video testimonials to enhance food safety training at the retail level by helping food employees understand the important role they play in protecting public health.
Managing Food Safety: A Manual for the Voluntary Use of HACCP Principles for Operators of Food Service and Retail Establishments
A comprehensive manual designed to assist foodservice operators and retail establishments with writing and voluntarily implementing a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles.
Report on the Occurrence of Foodborne Illness Risk Factors in Fast Food and Full-service Restaurants, 2013-2014
A study prepared by the FDA National Retail Food Team and published in November 2018.
A thorough, research-based article written to help retail food service establishments facilitate a focus on controlling risk factors linked to foodborne illness outbreaks.
The Pew Research Center published “A Guide for Conducting a Food Safety Root Cause Analysis” to improve food safety by encouraging the use of RCA in food operations and by safety regulators, and the sharing of information and lessons learned from these investigations.