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.
A new guidance document from ILSI Europe on the existing approaches for analyzing Non-Intentionally Added Substances (NIAS) from different food contact materials has been released.
New global guidance from BSI—developed through consensus with industry leaders including Walmart, McDonald's, Kerry Foods, and 3M—aims to assist food businesses and employees in developing a robust food safety culture.
With the COVID-19 pandemic’s classification as a Public Health Emergency comes to an end, temporary flexibilities granted by the U.S. Food and Drug Administration (FDA) to aid the food industry through the pandemic are set to expire. FDA has also issued a guidance for industry intended to help qualified exempt farms subject to the Produce Safety Rule with transitioning away from the temporary allowances.
The Canadian Food Inspection Agency (CFIA) has revised a guidance document regarding Safe Food for Canadians licensing requirements for manufacturers and importers of infant formula and human milk fortifier.
The U.S. Food and Drug Administration (FDA) has revised the guidance, titled, Labeling of Certain Beers Subject to the Labeling Jurisdiction of FDA, as well as two other guidances, to add “sesame” to the list of major food allergens for labeling purposes.
The Canadian Food Inspection Agency (CFIA) has published a guidance document for the Pathogen Reduction Monitoring Program (PRMP) for Salmonella and Campylobacter in raw poultry, which provides a means to verify that overall food safety control measures are effective in reducing Salmonella and Campylobacter contamination in raw poultry and poultry products to maximum pathogen limits described by CIFA.
The U.S. Food and Drug Administration (FDA) released a list of draft and final guidance topics that are a priority for the FDA Foods Program to complete within the next 12 months.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) are calling for experts and data to contribute to the future work of the Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) in the area of human enteric viruses in foods.
