With the post-pandemic ramp-up of in-person, global sporting events comes a parallel increase in the number of food safety professionals required to oversee the catering of such events. Event organizers and caterers alike have come to understand the importance of food safety in such large-scale scenarios.
FAO has prepared a short factsheet for food safety authorities to grasp the contents of a previously released publication, titled, “Food Safety Aspects of Cell-Based Food.”
The National Institute of Oilseed Products has formed a Product Integrity Committee in response to increasing incidents of food fraud within the oilseed industry worldwide.
Since early 2022, CDC and FDA have investigated an ongoing Salmonella outbreak linked to Italian-style meats. The outbreak has affected at least 36 people across 17 states.
In this episode of Food Safety Matters, we are joined by Tracy Fink of the Institute of Food Technologists (IFT) to discuss the Institute’s research, resources, and reach, as well as what to expect from the upcoming IFT FIRST conference taking place July 16–19, 2023 in Chicago, Illinois. Additionally, Bob Ferguson, President of Strategic Consulting Inc., speaks about his latest Food Safety Insights column on processors’ thoughts about the proposed reorganization of FDA's Human Foods program.
Food business operators must ensure that their HACCP teams are motivated, dynamic, and knowledgeable, and that they correctly identify and outline all possible hazards for their product.
2022 saw record numbers of food safety notifications transmitted through crucial EU networks, and many notifications related to noncompliances caused by pesticide residues, according to the European Commission’s Alert and Cooperation Network 2022 Annual Report.
n light of the new EU regulation requiring food businesses to establish, evaluate, and maintain a food safety culture (FSC), a recent study aimed to gage food safety perceptions and FSCs at mid-sized Italian food operations.
The Association of Food and Drug Officials (AFDO) has announced its new Food Safety Regulatory Professional Credential Series exclusively to local, state, tribal, territorial and federal regulators. It is based upon the U.S. Food and Drug Administration’s National Curriculum Standards (FDA’s NCS).
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