McDonald’s is Testing a New System of Reusable, Returnable Coffee Cups

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If you visit a McDonald’s in the U.K. early next year, you might notice a new option if you get a hot drink like coffee or hot chocolate: Instead of a typical disposable cup, you’ll have the choice to walk away with a reusable plastic cup and lid that you can later put in a… read more

Sanitizing: Suppliers and Their Customers Adapt to the New Normal

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Food production facilities are already well versed in battling food-borne pathogens and keeping the US food supply safe. But COVID-19 has led to an increased emphasis on employee health and safety that for many companies is unprecedented, said Bob Forner, marketing director of Cockeysville, Md.-based Sterilex. “We’ve seen food manufacturers implementing intensified disinfection protocols in employee common areas and workstations, as… read more

The United States-Mexico-Canada Agreement (UMSCA) Officially Replaced the North American Free Trade Agreement (NAFTA) on July 1

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The United States, Mexico and Canada concluded negotiations for a new trade agreement to replace NAFTA in September 2018 and on Jan. 29, 2020, US President Donald Trump signed the new trade deal. Mexico passed the agreement in June 2019 and Canada approved the deal on March 13, 2020. Under the USMCA, all food and… read more

FDA Uncovers Mislabeled CBD Products

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A preliminary study by the US Food and Drug Administration found many products containing cannabidiol (CBD) are mislabeled, containing either significantly more or less CBD than advertised. Nearly a quarter of food products tested by the agency did not meet their label claims, according to a report sent to the House Appropriations Committee obtained by Hemp Industry… read more

FDA Addresses Food Safety During and After Pandemic

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Government and industry are working to ensure the safety of the US food supply remains strong during the coronavirus (COVID-19) pandemic even as the Food and Drug Administration (FDA) has been forced to curtail certain inspections and other activities for the duration, Frank Yiannas, the FDA’s deputy commissioner for food policy and response, asserted in… read more

Food Safety Audits During COVID-19

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The coronavirus is fundamentally changing the way the food industry thinks about all kinds of processes and procedures — including, in many cases, food safety outbreaks. The outbreak is “uncharted territory for everyone,” said Candy Lucas, senior director of food safety, South division, for Kieler, Wis.-based PSSI. “It’s hard to say how this will impact… read more

Libbey, Glass Tableware Maker, Files for Bankruptcy

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Libbey, a glass tableware maker, joined the parade of retail-related companies filing for Chapter 11 bankruptcy amid the coronavirus pandemic. “While we entered 2020 with positive momentum from our strong finish in 2019, the dramatic and prolonged impact of Covid-19 on the demand for our products and on our business is truly unprecedented in Libbey’s… read more

What Covid-19 Social Distancing Measures Will Mean for Restaurant Dining Room Design

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As restaurants tiptoe towards reopening, it’s clear that it will be a very different dining experience in the aftermath of the pandemic. The intimate, cheek-to-cheek conviviality of the 30-seat neighborhood joint, assuming that it is one of the fortunate few that reopens, may be a fond memory rather than a reality. Larger chain restaurants with… read more

FDA Grants Flexibility for Food Labeling Requirements

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The Food and Drug Administration is allowing temporary flexibility in food labeling requirements for manufacturers experiencing difficulty sourcing some ingredients during the COVID-19 pandemic. “Our goal is to provide regulatory flexibility, where fitting, to help minimize the impact of supply chain disruptions associated with the current COVID-19 pandemic on product availability,” the agency said. Changes… read more

CDC Updates Guidelines for Restaurants

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The new directives stress the importance of social distancing. “The more an individual interacts with others, and the longer that interaction, the higher the risk of COVID-19 spread,” the CDC said, noting that the lowest risk is in restaurants that only offer drive-thru, delivery, takeout and curbside pickup. Operators should designate one staff person each… read more