GS1 US has published a new suite of resources to help companies address the requirements of the U.S. Food and Drug Administration (FDA) Food Traceability Final Rule.
A study aims to determine how irrigation water that is treated to control microbial activity may affect pathogens on crop surfaces or soil, with the end goal of developing a quantitative microbial risk assessment (QMRA) for industry to gauge the reduction in microbial risk from treated water applied preharvest.
ReposiTrak is hosting a free webinar on March 4 with Shawn Stevens, J.D., food industry lawyer and founder of Food Industry Counsel LLC, to discuss the legal ramifications for businesses with insufficient traceability along their food supply chains.
Recently released data from the U.S. Centers for Disease Control and Prevention (CDC) shows that the U.S. is experiencing an uptick in norovirus cases, especially in the Northeast region.
The Consumer Goods Forum’s Global Food Safety Initiative (GFSI) is opening a new stakeholder consultation today under the Technical Equivalence Program for the U.S. Department of Agriculture Agricultural Marketing Service (USDA AMS) Harmonized GAP Plus+ version 4.0.
As part of the agency’s Leafy Greens STEC Action Plan, the U.S. Food and Drug Administration (FDA) has published a report detailing the results of targeted inspections and microbiological testing of leafy greens grown in Salinas Valley, California during the region’s 2022 harvest season.
The UK Food Standards Agency (FSA) has published the results of its targeted surveillance sampling of retail food products for 2022, and found that 81 percent of foods tested were compliant with regulatory requirements.
A recent study has mapped the edible insect supply chain to identify the main points for potential food safety hazards and food fraud, and concluded that, in general, substantial food safety and authenticity gaps need to be addressed before edible insects can be considered safe and sustainable protein sources for Western markets.
The highly regulated food industry has recently reached major milestones in its food safety culture journey. In addition to general acceptance of the key concepts, a unified language and framework has been developed. The local food movement is characterized by short supply chains, typically involving direct sales to consumers. The majority of businesses in this category have a handful of employees and include small-scale farmers and processors, as well as cottage food producers. The concepts of food safety culture are at the infancy stage, gaining traction as the rest of the food industry settles into the new normal of behavior-based food safety practice. This article explores the question: To what extent do the established food safety culture cornerstones apply to the local food segment of the food industry?
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