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To support companies seeking to achieve regulatory compliance in the U.S., Eurofins Healthcare Assurance network of companies now offers a new Good Manufacturing Practices (GMP) certification program for dietary and food supplements.

FDA has released four new guidance documents to help industry comply with food labeling regulations concerning allergens and plant-based alternatives to animal foods, as well as food safety regulations for ready-to-eat (RTE), low-moisture foods.

This article addresses the requirements of the 3-A Sanitary Standards and some common misconceptions. It also describes the relationship between the 3-A Standards and U.S. federal regulations, as well as hygienic requirements beyond the sanitary design of the equipment—installation, validation, and maintenance.

Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry. 

A research project funded by the Center for Produce Safety (CPS) is exploring the microbial risks of unconventional surfaces in small and midsized produce packinghouses with the goal of determining sanitation best practices.

The objective of a water quality and maintenance program is to ensure that the water is safe and is of the proper quality for each application.

This article discusses factors to consider before making decisions on material selection and design of equipment and infrastructure, including product, cleaning chemicals and practices, activities in the area, and other considerations. It also explores the importance of cross-functional team knowledge and decision-making for design choices.

Food manufacturers should consider their physical plants in their list of prerequisite programs for HACCP. As demonstrated by a recent, high-profile Listeria outbreak at a major meat processor, facility condition and upkeep can have a significant effect on food safety.

Recently concluded research funded by the Center for Produce Safety provides practical, immediately actionable insights that industry can integrate into their operations, ranging from sanitation best practices, to Salmonella and E. coli mitigation, to wild bird management, and more.

A recent project led by Purdue University researchers has identified challenges to food safety in the low-moisture food industry, ranging from culture-based barriers to hygienic design and hesitance adopting food safety technologies.