A recent review provides insight into the challenges of conducting retail food inspections during the COVID-19 pandemic, and summarizes lessons that can be learned for future unprecedented public health events.
To help small entities participate in or comply with the Laboratory Accreditation for Analyses of Foods (LAAF) program, the U.S. Food and Drug Administration (FDA) has published the Small Entity Compliance Guide.
The Food and Agriculture of the United Nations (FAO), the World Health Organization (WHO), the United Nations Environment Program (UNEP), and the World Organization for Animal Health (WOAH) have launched the “One Health Joint Plan of Action (2022–2026),” which includes food safety as a key component.
The UK Food Standards Agency (FSA) has developed a new Food Safety Charter with three of the nation’s largest online food delivery platforms, setting registration and minimum hygiene requirements.
The UK Animal and Plant Health Agency has reported on certain developments that took place in 2021 that impact food safety regarding whole genome sequencing (WGS) and antimicrobial resistance (AMR).
There are significant knowledge gaps regarding the presence of nano- and microplastics in foods and their harmful effects on human health, according to a report from the Food and Agriculture Organization of the United Nations (FAO).
The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).
Following a report that revealed food safety regulatory challenges throughout the UK post-Brexit, the UK Food Standards Agency (FSA) is proposing amendments to the Food Law Code of Practice.
The Food and Agriculture Organization of the United Nations (FAO) recently published two reports—one on control measures for Shiga toxin-producing Escherichia coli (STEC) in meat and dairy products, and another reviewing Listeria monocytogenes attribution, characterization, and monitoring in ready-to-eat (RTE) foods.
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