The standards provide a consistent framework for state, local, tribal, and territorial jurisdictions overseeing produce operations and commodities covered by the Produce Safety Rule.
U.S. Health Secretary Robert F. Kennedy Jr. has announced several appointments to his immediate management team at HHS, including FDA Deputy Commissioner for Human Foods Kyle Diamantas, reportedly to help advance food-related MAHA agenda items.
In a recent 60 Minutes interview, U.S. Health Secretary Robert F. Kennedy Jr. said FDA will address the “generally recognized as safe” (GRAS) “loophole,” which allows ingredients into the food supply without FDA review, while saying he does not plan to regulate ultra-processed foods.
Taking place June 5–9 in Columbus, Ohio, the Association of Food and Drug Officials (AFDO) 130th Annual Education Conference offers sessions focused on manufactured food safety, retail food safety, and produce safety.
The extended agreement between FDA’s Human Foods Program and Simulations Plus allows scientists to continue research involving computational models to support chemical safety assessments for food and food-contact substances.
New data from the U.S. Office of Personnel Management (OPM) shows the most recent and complete picture of workforce attrition at federal agencies responsible for food safety and public health.
Butylated hydroxyanisole (BHA) is a chemical preservative used in food that is “reasonably anticipated to be a human carcinogen” by the National Toxicology Program (NTP). FDA has issued a Request for Information (RFI) on the use and safety of BHA.
At present, FDA does not disclose the identity of companies involved in outbreaks without an associated recall because it considers a company name to be “confidential commercial information." Stop Foodborne Illness argues this practice is not legally consistent.
In this episode of Food Safety Matters, we speak to food regulatory legal expert Kathleen Sanzo, J.D. about the implications of FDA’s voluntary approach to phasing out synthetic food dyes from the U.S. food supply and how food companies can prepare.
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