Food Safety Top Stories

RSS

Recalls are an integral element of the comprehensive food safety system in the U.S. Removing potentially life-threatening products from store shelves and home pantries is essential, and making this process more efficient for the food banks and pantries is vital. The modernization of the current recall system must be inclusive of the entire distribution chain—including the real "last mile." 

To prevent the spread of antimicrobial resistance (AMR) and AMR illnesses, all food supply chain partners must engage and collaborate to ensure the safety of meat throughout the meat supply chain.

The Investigations Operations Manual is the standard for FDA field investigations. It explains how FDA investigators are taught to act, what to look for, and what to do when they find a noncompliance at a food facility. The latest version, which came out in June 2022, contains an important update on environmental monitoring.

Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.

Errors involving product contamination, misbranding, and undeclared allergens remain the three leading causes of food recalls. Since employees are the cornerstone for preventing allergen and gluten adulteration, providing proper training to staff can prevent errors that could lead to a recall.

We have been monitoring the relationships between food processors and regulators for a number of years. Our attention to this topic started with the implementation of FSMA to watch the evolution of the FDA's enforcement posture, as well as inspection and sampling procedures related to the new requirements. Now that the FDA has resumed its regular in-person inspections, we asked processors: (1) whether they have had an inspection so far in 2022 and, if so, did FDA collect any samples; (2) now that processors are seeing inspectors again, do they still agree that FDA "educates before it regulates"; and (3) with their experiences from recent and previous inspections, what do processors wish that regulators understood better? This column presents answers from more than 300 food processors in every category on these and related regulatory questions. 

It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.

Panelists Michele Fontanot (Professional Service Manager, 3M Latin America), Paola Lopez (QA Manager, Sigma), and Lone Jespersen, Ph.D. (Cultivate, Switzerland), identified three prominent features around food safety culture in Latin America region: a culture of caring, empowerment, and authentic food safety culture being a competitive advantage. 

Every restaurant owner wants to avoid foodborne illness incidents and accusations, since a single lawsuit stemming from a food poisoning incident can have serious consequences for the restaurant's business, including poor brand image, high legal costs, and reduced customer loyalty. This article examines how restaurant operators can handle food poisoning accusations from customers.

As the focus on per- and polyfluoroalkyl substances (PFAS) intensifies, multiple states and some U.S. federal agencies are implementing or considering implementation of restrictions or bans on the products use in food contact articles. This article focuses on the restrictions and bans in the U.S. that impact the use of PFAS in food packaging, and includes a discussion of the challenges manufacturers face due to inconsistent science and policy decision related to the use of these chemicals in food packaging.