China recently released a timeline and benchmarks for its National Strategy for Food Safety, and the China National Center for Food Safety Risk Assessment published a paper that examines China’s concept of food safety and identifies future work areas.

The U.S. Food and Drug Administration (FDA) has published a new webpage with resources for farmers and producers of human and animal food whose crops are adversely affected by severe weather incidents. 

The theme of World Food Safety Day 2022 is “safer food, better health.” Worldwide organizations explain why and how the global community should prioritize ensuring the safety of food.

With nearly 500 food safety recalls occurring per year, it is difficult for consumers to keep up. Prevention of foodborne illness—the main goal of the nonprofit organization Stop Foodborne Illness—can be aided by the establishment of a faster, more efficient, and modernized recall system.

Food safety is an active and ever-evolving process that is ripe for ongoing improvement. There are three main tools for building and transforming a company's food safety program: fundamentals, prevention, and culture. In recent years, Kerry has focused heavily on building a solid foundation—the "fundamentals." Effective communication is critical throughout the entire process and becomes the fourth building block.

The European Food Safety Authority (EFSA) published a concept paper that outlines the agency’s future work and goals for improving risk communication across the EU food safety system.

The UK Food Standards Agency (FSA) recently published a new modeling framework to quantify consumers’ risk of antimicrobial resistance (AMR) exposure from food products, using chicken and lettuce value chains as case studies.

Food Standards Australia New Zealand has released data on recalls in 2021 and recall trends over the last decade, revealing a drop in recalls overall. Allergen recalls accounted for half of all recalls in 2021.

An evaluation of kitchen staff in Denmark, conducted by the Danish Veterinary and Food Administration, found that there is room for improvement in staff norovirus education and training.

The Food and Agriculture Organization of the United Nations (FAO) recently evaluated an ongoing project to improve food safety in Bangladesh, titled, “Institutionalization of Food Safety in Bangladesh for Safer Food.”