Foodservice and Food Safety

Discover tools and important resources that address foodservice-related issues and food safety. Keep informed of changes in the industry as they relate to the National School Lunch and School Breakfast Programs, as well as restaurant menu labeling. Learn more about the requirements for foodservice in different settings such as hospitals, health care communities and correctional facilities.

More on This Topic

  • Arsenic in Foods

    05/24/2017 - The topic of arsenic in the U.S. food supply has sparked considerable discussion in the public, scientific and regulatory fields.

  • Nutrition Standards in the National School Lunch and Breakfast Programs

    05/24/2017 - The changes in the law were designed to combat both childhood obesity and the rising occurrence of childhood hunger. The new guidelines for the National School Lunch Program became effective on July 1, 2012, with changes to the School Breakfast Program beginning July 1, 2013.

  • Menu Labeling: Extension of Compliance Date

    05/24/2017 - The Food and Drug Administration extended the compliance date for menu labeling requirements for restaurants and retailers that sell "away-from-home foods."

  • New Nutrition Standards for the Child and Adult Care Food Program

    05/24/2017 - The United States Department of Agriculture's Food and Nutrition Service revised the Child and Adult Care Food Program meal patterns to better align with the 2015-2020 Dietary Guidelines for Americans and science-based recommendations made by the National Academy of Medicine and the American Academy of Pediatrics. Revisions to the meal patterns are now to occur no less frequently than every 10 years.

  • Incidence of Foodborne Illness and Outbreaks in the United States

    06/29/2016 - Foodborne diseases are a major cause of illness in the United States, with estimates totaling millions of cases each year. A foodborne outbreak is determined when two or more cases of a similar illness have been identified and associated with the consumption of a common food.

  • The Latest on Acrylamide

    06/20/2016 - Exposure to acrylamide can be from a number of different sources; smoking, second-hand smoke, drinking water, occupational sources, toiletries and household items. Acrylamide forms in foods during a chemical reaction between asparagine, an amino acid, and reducing sugars such as glucose and fructose. This is part of the Maillard reaction which leads to the color, flavor, and aroma changes in cooked foods.

  • Individualized Nutrition Approaches for Older Adults in Health Care Communities

    05/11/2016 - It is the position of the Academy that the quality of life and nutritional status of older adults residing in health care communities can be enhanced by individualization to less restrictive diets. RDNs and DTRs, working as a team, should be actively involved in developing facility policies and procedures.

  • Raw Milk vs. Pasteurized Milk

    11/23/2015 - According to the Food and Drug Administration, there is no scientific evidence connecting raw milk consumption and disease prevention. However, while there is no proof of health benefits, drinking raw milk does have health risks.