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The World Health Organization of the United Nations’ (WHO’s) new manual, Five Keys for Safety Traditional Food Markets: Risk Mitigation in Traditional Food Markets in the Asia-Pacific Region, provides guidance on the implementation of five keys to promote public health and safety in the context of food safety, zoonotic diseases, and infectious respiratory diseases.

The Food and Agriculture Organization of the United Nations (FAO) has released a report on the food safety considerations for regulating foods foods derived from gene editing (also known as “genome editing”) to help national authorities develop and implement policies and regulatory criteria for food products derived from gene editing.

New global guidance from BSI—developed through consensus with industry leaders including Walmart, McDonald's, Kerry Foods, and 3M—aims to assist food businesses and employees in developing a robust food safety culture.

With the COVID-19 pandemic’s classification as a Public Health Emergency comes to an end, temporary flexibilities granted by the U.S. Food and Drug Administration (FDA) to aid the food industry through the pandemic are set to expire. FDA has also issued a guidance for industry intended to help qualified exempt farms subject to the Produce Safety Rule with transitioning away from the temporary allowances.

There are no public health or food safety issues posed by popular non-nutritive sweetener steviol glycosides, according to a risk assessment conducted by Food Standards Australia New Zealand (FSANZ).

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

Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of a New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters discusses the research and application of behavior sciences with retail foodservice employees and regulatory agencies that help reduce foodborne illness risk factors.

In Canada, reported cases of foodborne illness caused by certain pathogens decreased during the COVID-19 pandemic, according to a recent study.

In this episode of Food Safety Matters, we talk with Donald A. Prater, D.V.M., the Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration and the Associate Commissioner for Imported Food Safety at OFPR. Dr. Prater discusses the work he has overseen regarding import food safety, particularly for fresh produce and seafood; food safety culture; and smarter tools and technologies for data-gathering and data-sharing.

The majority of food allergen recalls are caused by preventable labeling errors, according to a recent analysis of recall data for U.S. Food and Drug Administration (FDA) –regulated products.