HACCP (Hazard analysis and critical control points) is a food safety approach to help prevent biological, chemical, and physical hazards, as well as radiological hazards, in production processes.
To maximize access to COVID-19 vaccines for all Americans, the U.S. Department of Health and Human Services (HHS) today announced the U.S. government’s partnerships with large chain pharmacies and networks that represent independent pharmacies and regional chains.
The American Bakers Association (ABA), along with several food and beverage trade groups, urged in a letter to President Donald Trump priority access to vaccines to protect workers and keep the food supply chain running.
Stuffed Foods LLC, a Wilmington, Mass., establishment is recalling approximately 1,818 pounds of snack products due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
By any measure, 2020 has been a historically difficult year for foodservice distributors. COVID-19 wiped out business for foundational customers like restaurants, hotels, caterers, stadiums, schools and other volume foodservice clients starting in March, and even today, as states attempt to re-open amid the uncertainty of where the pandemic is heading, an argument could be made that foodservice distributors have had to continuously pivot more than any other cold chain segment to stay afloat.
Snack Food & Wholesale Bakery was recently able to talk to Stacey Kinkaid, vice president of product development and innovation, US Foods, Rosemont, IL, about the COVID-19 pandemic, new sanitation protocols, and holiday offerings.
Out of an abundance of caution, Tanimura & Antle Inc. is voluntarily recalling its packaged single head romaine lettuce under the Tanimura & Antle brand, labeled with a packed on date of 10/15/2020 or 10/16/2020, due to possible contamination with E. coli 0157:H7.
The U.S. Food and Drug Administration issued a Request for Information (RFI) in August 2020 to open a docket for data and information related to produce known to have no or low reported consumption.
Recently the U.S. Food and Drug Administration released a proposed rule to establish additional traceability recordkeeping requirements for certain foods.
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