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 Penn State Extension is offering a new online course to teach participants about the key elements and impact of food packaging. A continuing education unit is available upon completion of the course. 

In today's advanced manufacturing environment, food processing offers a great career and many opportunities for people to experience. So, how can the food industry attract youth to food manufacturing careers?

A recent survey of Finnish municipal food inspectors has provided insight into the challenges inspectors face when trying to control food businesses that repeatedly violate food safety regulations, and suggested possible methods for motivating businesses to take corrective actions.

The United States Department of Agriculture’s National Institute of Food and Agriculture (USDA-NIFA) is investing $14 million into dozens of projects aimed at advancing food safety research, outreach, and training.

By fostering a culture of continuous learning and development, food businesses reduce risks and gain agility, positioning themselves as industry leaders. This proactive approach enables companies to manage food safety risks more effectively while staying competitive and responsive to evolving demands.

On November 12–13, the Penn State Extension is offering a virtual course to help produce growers comply with Produce Safety Rule requirements under the FDA Food Safety Modernization Act (FSMA). The option to receive a certificate of completion is available.

The Institute of Food Technologists’ (IFT’s) new Fundamentals of Food Science Course is designed to help the busy professional identify and apply scientific concepts to solve real-world food safety and quality problems, as well as to understand the food regulatory landscape.

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs. 

The dairy sector contributes significantly to the resilience and economic viability of farmers and rural communities. Most of the milk produced across the world comes from either independent, family-owned farms or smallholder farms and cooperatives, rather than from large, corporate farming operations.

The Swedish Food Agency is now offering free, public access to its full suite of food safety education e-learning courses, which may be of interest to food business owners and food inspectors.