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The guidance agenda lists topics that the program is considering for possible guidance documents or revisions to existing guidance documents, spanning Food Chemical Safety, Dietary Supplements, and Innovation; Microbiological Food Safety; and Nutrition.

As part of the pilot, FSIS plans to evaluate a shortened moving window for Salmonella performance standards.

Food manufacturing operates at a pressure point where biological risk, regulatory obligation, mechanical complexity, and human performance converge simultaneously. 

Fly control is critical to food safety. Orkin Commercial's IPM programs help food processing facilities address moisture, organic buildup, and access points before they create contamination or compliance risks.

Reoccurring, emerging, and persisting (REP) strains cause foodborne illnesses over extended periods of time, rather than through isolated outbreaks. The REP framework was jointly developed by CDC, FDA, and USDA-FSIS through the Interagency Foodborne Outbreak Response Collaboration.

The ruling in the case Monsanto v. Durnell shields pesticide manufacturers like Bayer–Monsanto, the maker of glyphosate-based Roundup, in failure-to-warn lawsuits. A legal expert explained to Food Safety Magazine how this decision potentially weakens state right-to-know chemical health warning laws like California's Proposition 65. 

Based on the findings, researchers recommended targeted food safety messaging for older adults that raises awareness of age-related susceptibility to foodborne illness and the potential severity of infection, and acknowledges the effects of health, financial, and environmental realities on food safety practices.

The Paraquat Prevention Act would cancel all EPA-registered uses of the herbicide and permanently prohibit its reregistration. More than 70 countries, including the EU and China, have banned the domestic use of paraquat, although China still manufactures and exports the chemical to the U.S.

Real-world data from meat processors show Clostridium perfringens is rarely detected in fully cooked meat and poultry products and remains uncommon even when deviations from USDA-FSIS Appendix B parameters are reported, challenging assumptions underlying regulatory limits for growth during stabilization.

This article shares best practices for using existing organizational momentum to drive food safety culture improvement and keep SQF scores high. It also suggests ways to cast a wide net to gather ideas for continual improvement that will reduce risk and better protect public health.