To help foodservice businesses train staff on how to safely serve customers with food allergies, Food Allergy Canada has launched “Serving the Food Allergic Guest,” a free, three-part micro-training video series.
With Dubai receiving about nine million metric tons of food annually, having over 26,000 food establishments, and being home to more than 200 nationalities, the scale—and the stakes—for food safety are enormous.
In a testing and sampling assignment conducted from 2022–2024 to determine the prevalence of economically motivated adulteration among imported frozen seafood, FDA found that 36 percent of the samples were violative for short weighting.
Women in Food Safety is recognizing its fifth anniversary while marking the major milestone of becoming an official nonprofit organization, strengthening its mission to empower woman food safety professionals worldwide.
In a new paper supported by the Institute for the Advancement of Food and Nutrition Sciences (IAFNS), experts demystify Probabilistic Exposure Assessments (PEAs)—a more accurate approach for estimating dietary exposure to chemicals—by offering a comprehensive overview of their history, applications, and regulatory guidance.
In recognition of National Food Safety Education Month (NFSEM), which takes place each September in the U.S., the Partnership for Food Safety Education (PFSE) is holding a Collective Day of Action on September 18.
A new FAO report offers the first comprehensive global review of the food safety hazards, controls, and regulatory considerations associated with modern indoor farming/controlled environment agriculture (CEA).
During a technical meeting convened by IAEA, FAO, and WHO, experts emphasized the need for a joint response to the interconnected issues of food safety and nutrition. The use of nuclear techniques to enhance food safety and nutrition was also explored.
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