Supermarket operators face unique food-safety challenges that are in some ways even more complicated than those faced by traditional restaurants. As retailers increasingly adopt a “grocerant” model ...

Preventing foodborne illness starts long before food hits the table, and following a few key steps can make the difference ...

A Springfield fast food restaurant was put on a risk control plan this past week after repeatedly having issues with a cooler not keeping perishable food items cold enough, according to a Nov. 13 ...

Common violations included improper food temperature control, incorrect sanitizer strength in dishmachines, and poor employee handwashing. Florida does not require restaurants to post inspection ...