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The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) has announced two upcoming public meetings of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the National Advisory Committee on Meat and Poultry Inspection (NACMPI).

With the COVID-19 pandemic’s classification as a Public Health Emergency comes to an end, temporary flexibilities granted by the U.S. Food and Drug Administration (FDA) to aid the food industry through the pandemic are set to expire. FDA has also issued a guidance for industry intended to help qualified exempt farms subject to the Produce Safety Rule with transitioning away from the temporary allowances.

Share-ify, a cloud platform for corporate compliance, food safety, and quality assurance, has announced Ver-ify™, its solution for all companies along the food chain that require product inspections.

The U.S. Food and Drug Administration (FDA) has issued a letter reminding developers and manufacturers of new plant varieties intending to transfer genes for proteins that are food allergens into new plant varieties used for food of the relevant legal requirements for such products.

Scientists from the U.S. Department of Agriculture’s Agricultural Research Service (USDA's ARS) and North Dakota State University (NDSU) recently found that cattle fed with hempseed cake, an industrial hemp byproduct, retain very low, food-safe levels of cannabinoids in muscle, liver, kidney, and fat tissues.

There are no public health or food safety issues posed by popular non-nutritive sweetener steviol glycosides, according to a risk assessment conducted by Food Standards Australia New Zealand (FSANZ).

Following a string of recalls in recent years caused by Ethylene Oxide, the European Commission (EC) has classified Ethylene Oxide as a pesticide and the chemical will be subject to mandatory testing.

Part of Food Safety Magazine’s series with the U.S. Food and Drug Administration (FDA), titled, “Evolution of a New Era: Advancing Strategies for Smarter Food Safety,” this episode of Food Safety Matters discusses the research and application of behavior sciences with retail foodservice employees and regulatory agencies that help reduce foodborne illness risk factors.

The Institute of Food Technologists’ Global Food Traceability Center (IFT’s GFTC) has released eleven new commodity-specific educational videos covering key sections of the U.S. Food and Drug Administration’s (FDA’s) Food Traceability Final Rule.

Of all the key features of FDA's Traceability Final Rule, the Traceability Lot Code (TLC) stands out for its criticality and understated complexity. This crucial code serves as a breadcrumb trail, highlighting every step a product takes through the supply chain. To meet the TLC requirements, industry actors will need to make significant modifications to current lot coding practices.