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Highlighting contaminated seafood as a particular concern, the Destruction of Hazardous Imports Act answers FDA’s request for the authority to destroy food imports that do not pass safety inspections at the border, preventing importers from “port shopping” their unsafe products.

The device monitors temperature and humidity in the cargo area and trailer door activity for reefer fleets transporting temperature-sensitive or high-value goods.

The update to the all-in-one food safety, quality, traceability, and compliance platform is designed to strengthen how food companies prepare for audits, verify traceability systems, and respond to potential recall events.

The Food Traceability Rule training, offered through the Food Safety Preventive Controls Alliance (FSPCA), provides industry participants with foundational knowledge needed to understand and comply with FSMA 204 requirements.

The International Association for Food Protection’s (IAFP’s) Black Pearl Award is given annually to one company for its efforts in advancing food safety and quality.

In the first of this two-part episode series recorded live from the show floor of the 2026 Food Safety Summit, we interviewed Summit speakers from the regulatory and industry spheres about topics discussed during their respective sessions, including retail/foodservice sanitation and culture, digital HACCP, cross-sector data-sharing, and more.

TrackAssure captures lot-level records as a byproduct of daily operations, automatically generates FSMA 204-compliant documentation, and delivers audit-ready reports on demand.

Breading mixtures may be reused for different foods in foodservice operations. An FDA-supported study found that both shrimp and cod allergens accumulate in reused breading and transfer to subsequent foods, although the cod cross-contact risk was much greater.

In a new peer-reviewed article, researchers make a case for linking data from both routine foodservice establishment inspections and foodborne illness surveillance, while acknowledging existing challenges, like inconsistent adoption of FDA’s Food Code and electronic data collection systems.

Supply chains are going digital, omnichannel operations are becoming the norm, and automation is everywhere. This should be good news for food fraud prevention. More data should mean more visibility, but in reality, it also creates more opportunities for both prevention and exploitation.