To help foodservice businesses train staff on how to safely serve customers with food allergies, Food Allergy Canada has launched “Serving the Food Allergic Guest,” a free, three-part micro-training video series.
In recognition of National Food Safety Education Month (NFSEM), which takes place each September in the U.S., the Partnership for Food Safety Education (PFSE) is holding a Collective Day of Action on September 18.
Created for ease of reference and to help industry market products that are safe for consumers, FDA’s new Chemical Contaminants Transparency tool is an online, searchable database of consolidated contaminant levels (e.g., tolerances, action levels, and guidance levels).
New Zealand Food Safety has published an updated Food Safety Good Governance Guide for Directors, to help the boards of food companies create a strong food safety culture and ensure food safety standards are being met.
The Institute of Food Technologists (IFT) will hold a virtual workshop series in March to help food producers gain a clear understanding of FDA’s “Generally Recognized as Safe” (GRAS) determination process.
Applications for the Alliance to Stop Foodborne Illness’ 2025 Mentorship Program are open until March 31. The Mentorship Program is a year-long, virtual workshop, designed for small and medium-sized food companies to improve their food safety culture through direct support.
The Association of Food and Drug Officials (AFDO) is launching a webinar series, titled, Striving and Surviving, aimed at helping U.S. regulatory professionals deal with budget cuts and general uncertainty.
As part of its Food Safety Culture Toolkit, the Alliance to Stop Foodborne Illness recently released a video series that shares the stories of real families who have been impacted by foodborne illness, to help food industry employees understand the “why” behind food safety.
A new toolbox offered by FAO describes the risk assessment process used by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) regarding veterinary drug residues in animal-derived food products consumed by humans. FAO will also host a virtual launch event in February.
