The UK Food Standards Agency has endorsed a new route to qualification for those wanting to further their career in food standards and trading standards. The new apprenticeship will contribute to the pipeline of officers who can carry out official food safety controls.

Hydrite is rebranding of its food safety training program with a new title and motto, “HYDRITE ACADEMY: TRAINING THE RITE WAY™.”  

The Lake County General Health District (LCGHD) of Ohio has announced the re-launch of its Food Safety Ninja website, which was originally developed with support from the U.S. Food and Drug Administration (FDA). The newly designed resource provides food safety information that is relevant to foodservice and food retail establishments.

In an effort to fulfill its strategic commitment to providing food safety expertise and business solutions for industry, the International Fresh Produce Association’s (IFPA’s) Produce Safety Immersion Program recently welcomed its fourth cohort from a variety of IFPA member companies.

Researchers at Penn State University (PSU) have developed and piloted a food safety training program for farmers market vendors, in response to a need revealed by previous studies.

The U.S. Food and Drug Administration (FDA) has issued a final guidance for the Foreign Supplier Verification Programs for Importers of Food for Humans and Animals (FSVP), which is a regulation under the Food Safety Modernization Act (FSMA).

Intertek Alchemy and Cultivate have developed a new online food safety culture training program for food industry leaders to build and maintain an informed culture coalition within their organizations.

Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.

Errors involving product contamination, misbranding, and undeclared allergens remain the three leading causes of food recalls. Since employees are the cornerstone for preventing allergen and gluten adulteration, providing proper training to staff can prevent errors that could lead to a recall.

Data analysis from more than 3,000 food manufacturing facilities reveals specific actions and characteristics that enable companies to have stronger food safety outcomes.