Foodservice

[1] It includes restaurants, grocery stores, school and hospital cafeterias, catering operations, and many other formats.

[6] Many restaurants, including fast food, have added more salads and fruit offerings and either by choice or in response to local legislation provided nutrition labeling.

[6] In the US, the FDA is moving towards establishing uniform guidelines for fast food and restaurant labeling, its proposed rules were published in 2011 and final regulations published on 1 December 2014 which supersede State and local menu-labeling provisions, going into effect 1 December 2015.

[8] In addition; the likelihood of contracting a food-borne illness (such as typhoid and hepatitis B, or diseases caused by E. coli, H. pylori, Listeria, Salmonella, and norovirus) is greatly increased due to food not being kept below 40 °F (4 °C) or cooked to a temperature of higher than 160 °F (71 °C), not washing hands for at least 20 seconds for food handlers or not washing contaminated cutting boards and other kitchen tools in hot water.

A technical specification is provided as an international standard, ISO/TS 22002-2:2013 Prerequisite programmes on food safety — Part 2: Catering.