Boar's Head has appointed Natalie Dyenson, M.P.H. as its new Chief Food Safety Officer, a new role at the organization that was established as part of a series of initiatives to prioritize food safety following a significant listeriosis outbreak linked to Boar’s Head deli meats in 2024.
A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.
To improve upon the commonly used precautionary, hazards-based approach to allergen labeling, FAO and WHO have developed a scientific approach to food allergen labeling based on actual risk, such as the likelihood and severity of an allergic reaction occurring.
Researchers from the University of Lincoln Institute for Agri-Food Technology have described the role that cognitive and cultural biases play in the design and execution of food safety management systems and stakeholders’ perceptions of what “safe enough” means.
FAO has published a summary of an expert meeting on foodborne toxigenic clostridia (i.e., Clostridium botulinum, Clostridium perfringens, and Clostridioides difficile), characterizing their relevant food safety aspects, describing control measures, and identifying knowledge gaps and research needs.
In April, the Institute of Food Technologists (IFT) will host a four-part virtual workshop series on food fraud prevention, with a focus on supply chain disruptions and Enterprise Risk Management. The workshop will be led by food fraud expert John Spink, Ph.D.
Calibration is really a verification activity. The goal of a calibration program is to ensure that all instruments used to monitor food safety, quality, and issues related to regulatory compliance have been properly calibrated and are operating effectively.
In this bonus episode of Food Safety Matters, we speak to Mark Carter, Senior Software Product Manager at Hygiena and President of the International Association for Food Protection (IAFP), about how centralized and visualized data reinforces food quality and safety compliance and risk management.
The Innovation Center for U.S. Dairy is offering four in-person food safety training opportunities throughout 2025, designed to help the dairy industry strengthen contamination control practices to protect consumers from foodborne illness.
In a new study, the UK Health Security Agency (UKHSA) evaluated the ability of artificial intelligence (AI) to detect foodborne illness outbreaks by analyzing online restaurant reviews. Although several challenges were identified that must be overcome before AI can be used routinely in epidemiological investigations, UKHSA believes the approach shows promise.
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