The UK Food Standards Agency’s (FSA’s) recently updated technical guidance on food allergen labeling includes changes to advice on the use of Precautionary Allergen Labeling and clarification on “vegan” versus “free-from” labeling.
The U.S. Food and Drug Administration (FDA) has published updates to The Seafood List—FDA’s Guide to Determine Acceptable Seafood Names: Guidance for Industry.
The UK Food Standards Agency (FSA) has issued a new voluntary guidance for industry on glycerol in slush-ice drinks, advising that they should not be sold to children four years of age and under.
The U.S. Food and Drug Administration has reissued two temporary guidances originally published during the COVID-19 public health emergency (PHE) for certain regulatory requirements that involve onsite visits abroad under the Food Safety Modernization Act (FSMA).
GS1 US has published a new guideline to assist the U.S. foodservice industry in using radio frequency identification (RFID) to improve supply chain visibility, efficiency, and consumer safety.
The UK Government’s Foreign, Commonwealth, and Development Office recently released a guidance on the standards and regulatory requirements that businesses need to meet in order to import and sell goods, including foodstuffs, in the UK.
The U.S. Food and Drug Administration’s (FDA’s) Center for Food Safety and Applied Nutrition (CFSAN) and Office of Food Policy and Response (OFPR) have released an updated list of draft and final guidance topics that are a priority for the FDA Foods Program to complete during 2023. The list updates the guidance agenda released in February 2023 and focuses on Level 1 draft and final guidances.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has updated its Best Practices Guidance for Controlling Listeria monocytogenes in Retail Delicatessens.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products that do not use cooking as the primary lethality step. FSIS is seeking comments and will host two webinars.
The World Health Organization of the United Nations’ (WHO’s) new manual, Five Keys for Safety Traditional Food Markets: Risk Mitigation in Traditional Food Markets in the Asia-Pacific Region, provides guidance on the implementation of five keys to promote public health and safety in the context of food safety, zoonotic diseases, and infectious respiratory diseases.
