Why restaurants should report on their food safety in restaurant complaints
Restaurant owners, health advocates and even some local officials say the U.S. Food and Drug Administration (FDA) should be more aggressive in reporting the quality of food and drinks to customers.
The agency has been slow to crack down on food safety problems, allowing restaurants to keep certain types of ingredients secret and failing to require a food safety certificate, which would help prevent contamination of food.
The FDA did not respond to requests for comment.
In a memo to federal regulators, the agency acknowledged the agency has a limited ability to police food quality, and said that “there is no uniform set of standards for food safety.”
But the agency said it could take steps to ensure food safety while “restricting the ability of restaurants to report unsafe foods and ingredients to customers.”
The agency is also required to conduct studies on food quality to assess its impact on public health and the environment.
Some food safety experts say the agency should start taking food safety more seriously.
“It is time to get serious about food safety,” said Elizabeth Cohen, a senior fellow at the Center for Food Safety.
“If we don’t get serious and start putting more pressure on food companies, we’ll continue to see food safety issues continue to proliferate.”
Many food companies and other businesses have been lax about their food.
Some say they have allowed customers to taste tainted food and not take precautions, including using fake food labels to mislead consumers.
Others have been unwilling to report suspicious foods or food safety incidents to authorities.
Some critics say food companies have not done enough to improve food safety.
“I’m just disappointed with the FDA,” said Anna Wintour, owner of the Paris restaurant Les Gros de Pompidou, which has a reputation for being the most expensive restaurant in the world.
“They seem to have this attitude that they don’t care about quality.
They’re not going to look for any more violations of quality.”
In 2014, Wintor, who is Jewish, was forced to close her restaurant because of the presence of tainted food.
“The fact that this is happening at a time when so many restaurants are struggling to stay open speaks volumes,” Wintortour said.
“We’re a global business and our focus is global.
I think this is just the tip of the iceberg.”
In the United States, restaurant complaints rose to more than 1.4 million in 2015, according to the FDA’s National Restaurant Association, up from 1.1 million in 2014.
The number of complaints rose by nearly 5,000 in 2015 to more then 815,000, according the FDA.
In the past year, more than 3,500 restaurants in the U, including more than 500 chain restaurants, were shut down, according a report by the Associated Press.
The AP also reported that more than 80 percent of restaurant closures were attributed to “health, safety and environment concerns,” though that number is expected to rise.
Food safety advocates have also urged the FDA to do more to protect the public.
In 2014 the FDA issued a new rule mandating restaurants have a “food safety certificate” that would enable the agency to inspect a restaurant’s food.
This was the first time the FDA required a certificate.
The industry has been lobbying the agency not to require the certification.
“As the food industry continues to grow and expand, the FDA should focus on improving the quality and safety of food, not simply requiring the certification,” said Michael McArdle, director of the Food, Agriculture and Environment program at Consumers Union.
“Food safety is a critical public health issue and the FDA needs to be proactive and responsive to public health concerns and consumer demands.”
But some food industry officials say they’re concerned the FDA could overreact to food safety concerns.
“People should not be surprised when they see food being contaminated,” said Mark Miller, the president of the American Food Institute, a consumer advocacy group.
“There are very strict rules that are put in place.
You can’t have any unsafe ingredients or ingredients that could potentially be harmful.
And it’s very, very hard to enforce.”