The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has updated its Hazard Analysis and Critical Control Points (HACCP) Model for Thermally Processed, Commercially Sterile Product guideline.
The U.S. Food and Drug Administration (FDA) has released draft and final guidance topics that it plans to make a priority for its foods program to complete over the next 12 months.
