Protecting consumers from foodborne illness and ensuring that food systems and supply chains are safe and reliable is a top concern for states. The newest version of the FDA Food Code addresses issues such as allergen training, pets in dining establishments and food donation—by creating a research-driven protocol that reflects the evolving retail food industry and can help states navigate food-related issues that might be top of mind for consumers.
Join Patrick Guzzle, vice president of food science for the National Restaurant Association, and Emily Sampson, a policy analyst who covers environmental health and resilience topics for NCSL, for a lively discussion on the benefits of adopting the newest FDA Food Code at the state level.