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For the third year in a row, IAFNS is hosting a Science Innovation Showcase, where everyone is invited to participate in an exchange of science related to innovative ingredients, products, and processes.

During National Food Safety Education Month, the Northeast Center to Advance Food Safety (NECAFS) will be hosting a free, three-part webinar series on produce safety in hydroponic and aquaponic operations.

On October 10–12, 2023, Penn State University will offer a course, titled, “Food Safety and Sanitation for Food Manufacturers” designed for those who are developing in-house food safety programs.

In celebration of National Food Safety Month (NFSM) 2023, the National Restaurant Association’s ServSafe is providing free training and education content to help the restaurant workforce understand the “why” behind common food safety practices.

The scientific program at the 2023 IFT FIRST featured several food safety discussions around new challenges and key topics like chemical contaminants, consumer trust, standardization, FDA's traceability rule, and the co-management of food safety and sustainability. The theme of the event was "Innovation in a Time of Crisis: Can We Future-Proof the Food System?"

The Center for Produce Safety (CPS) recently published key takeaways from its 2023 Research Symposium regarding a variety of topics including foodborne pathogens, cleaning and sanitation, floodwater hazard mitigation, and other areas.

In this episode of Food Safety Matters, we are joined by an FDA official, a county-level environmental health regulator, and a retail food industry association representative to discuss the research and application of behavioral science with food employees and regulatory agencies to reduce foodborne illness risk factors at smaller retail foodservice businesses. 

Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.

A simple review of organizational structures shows that food safety teams report to different functions across food companies, but what structure provides the best opportunity for success of the food safety team, and what are the measures of success? Identifying the structure that sets up the food safety team to drive daily compliance and upgrade existing programs is key. This article examines current organizational structures and evaluates the pros and cons of each.

On June 27–28 in Chicago, Illinois, national and international nut industry leaders convened for the Peanut and Tree Nut Processors Association’s (PTNPA) annual Operations and Technical Food Safety Summit.