The Partnership for Food Safety Education’s 2025 Consumer Food Safety Education Conference will be held March 13–14 in Houston, Texas. The event will equip health and food safety educators with knowledge and tools to prevent foodborne illness at the consumer level.
The Food and Agriculture Organization of the United Nations (FAO) e-Learning Academy now offers free, certified online learning courses on topics related to Codex Alimentarius in English, French, and Spanish.
Following the largest Shiga toxin-producing Escherichia coli (STEC) outbreak affecting children in the Province of Alberta, Canada’s history, a review panel has put forth several recommendations that focus on fostering food safety culture and developing food safety inspection systems for childcare establishments/kitchens.
Seafood supply chain solutions provider Trace Register now enables customers to glean maximum benefits from its TR5 platform with personalized training.
Following the death of one restaurant patron who consumed a ground beef burger contaminated with Shiga toxin-producing Escherichia coli O157 (STEC), a Montana meat producer has announced a voluntary recall.
Ensuring personnel are qualified for the position they hold is not only essential to manufacturing quality, compliant finished goods; it is part of the law by which those items are regulated. Food industry regulations point to three main categories to ensure qualification: education, experience, and training.
A foodborne listeriosis outbreak linked to Boar’s Head ready-to-eat (RTE) deli products has sickened 34 people across 13 states, resulting in two deaths. A recall is in effect.
In this episode, author, trainer, and consultant Nuno F. Soares, Ph.D. discusses a method for “selling” food safety to top management, as described in his newest book. Bob Ferguson also talks about his latest Food Safety Insights column on how technology is changing food safety.
The European Food Safety Authority’s (EFSA’s) new Food Enzyme Intake Model (FEIM) web tool helps the food industry and consumers estimate dietary exposure to specific food enzymes per manufacturing processes.
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