An ongoing study funded by the Center for Produce Safety (CPS) is looking to fill knowledge gaps about the potential for microbial cross-contamination in dry produce packinghouse environments to inform risk assessments and mitigation strategies.
SQFI recently collaborated with McDonald’s Corporation and NSF International to develop an audit addendum for McDonald’s produce suppliers that are SQF-certified for plant production.
Nut product innovation is an exciting space, with companies working on creative new solutions and ingredients, which can play a key role in creating a safer food supply. A majority of Peanut and Tree Nut Processors Association (PTNPA) member companies regularly and proactively educate financial, maintenance, and inventory teams on what it means to operate in a culture of food safety.
In November, Penn State University Extension will offer webinar course to help produce growers meet the food safety requirements outlined in the U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA).
A survey sent to stakeholders in the fresh produce sector found respondents’ top food safety priorities to differ between businesses of various sizes, as well as between industry community members and those serving in upper management, regulatory, or advisory roles.
The Spanish Agency for Food Safety and Nutrition (AESAN) has compiled a report that determines which fruits and vegetables are most at risk of spoilage when sold in bulk and the associated food safety risks.
FDA has announced two updates for Food Safety Modernization Act (FSMA) rules: the finalization of a draft guidance for sprout operations under the Produce Safety Rule and additional information about Food Traceability Final Rule (also known as FSMA 204) inspections and FDA’s Product Tracing System.
Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.
For National Food Safety Education Month 2023, the U.S. Department of Agriculture’s (USDA’s) Food and Nutrition Service has published five new factsheets that emphasize the importance of produce safety to child nutrition program operators who oversee the purchase of produce for school meals
On September 13, at the third annual executive meeting of the Food Safety Partnership (FSP) between the U.S. and Mexico, federal regulatory agencies from both countries reported continued progress in strengthening food safety.
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