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.
Michigan State University’s (MSU’s) Online Food Safety Program is hosting an in-person, three-day workshop, titled, “Creating a Food Safety Culture” on June 10–12, 2025.
Registration is now open for a September 9 workshop on food safety culture hosted by NEMIS Technologies' NEMIS Academy. It will take place in Chicago, Illinois, and will be led by Frank Yiannas, food safety culture expert and former FDA Deputy Commissioner for Food Policy and Response.
The Food Packaging Forum’s open access Database on Migrating and Extractable Food Contact Chemicals (FCCmigex) has been updated to include the most recent science on thousands of food contact chemicals to which humans are exposed. FCCmigex supports scientific and regulatory efforts to improve food contact material safety.
Warming temperatures associated with climate change are increasing the risk of human exposure to fungi-produced mycotoxins from food, warned the European Environment Agency in a new briefing. Mycotoxins pose significant health risks to humans and are present in foods like grains and cereals.
New Zealand Food Safety has published an updated Food Safety Good Governance Guide for Directors, to help the boards of food companies create a strong food safety culture and ensure food safety standards are being met.
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