Raw Milk: Should it be Federally Controlled rather than Outlawed?
The federal government prohibits interstate commerce of raw milk because it can contain disease-causing pathogens. Yet at least 29 states permit its intrastate sale to
Category: Retail / Restaurants
Cyclospora: What It Is and How to Mitigate the Risks
With nationwide outbreak cases of cyclosporiasis continuing to increase, rising to more than 200 confirmed cases, TAG clients have been asking about this foodborne illness
Highest Rates of Foodborne Illness Associated with Restaurants: The Causes and Cures
With more than half of all estimated foodborne illness outbreaks in the U.S. associated with food from restaurants, the FDA has been conducting studies to
Can Diners Determine Calories and Nutrition on Your Menu? FDA Flexibility is Ending
Consumers often rely on the caloric and nutrition information on restaurant menus for determining how an offering fits into their daily diet, but during the
End of Public Health Emergency Winds Down FDA Flexibility
While COVID may linger unendingly as an endemic disease, its categorization as a Public Health Emergency (PHE) officially ends in the U.S. on May 11,
2022 Food Code: The Regulatory Eye on Retail Stays Keen
In FDA’s sixth revision of the Food Code, which has been in place for 30 years in its current format, the 2022 edition provides updated
Food Delivery Is Target of New Guidance
In a previous article, we noted the focus that federal regulators had begun placing on the retail food industry, and the latest Guidance Document for
Will Your Food Packaging Be Banned?
Potential risk around food packaging has become a greater focus for both regulators and consumers in recent months. Certainly, there is potential risk from packaging
Class-Action Lawsuits Underscore Importance of Prevention
In 2017, E. coli-contaminated Canadian flour products were recalled having sickened at least 28 people; three years later the implicated company is paying $1.5 million
Food Safety Focal Point Shifts to Retailers
As the sales end point of the food supply chain, retailers are not often the initial focus of food safety or quality issues, as most
