Analysis of health code violation data for quick-service restaurant franchises in the U.S. Southeast showed corporate-owned chains had the best health and food safety outcomes, followed by single-owner and family-owned franchises.
A letter signed by four U.S. senators was recently sent to Jim Jones, FDA Deputy Commissioner for Human Foods, about the agency’s plans for reduced funding for state and local food safety programs, which could significantly affect inspections.
The U.S. Food and Drug Administration (FDA) needs to strengthen its inspection efforts to safeguard the nation’s food supply, according to a recent report published by the U.S. Government Accountability Office (GAO). FDA says it needs more inspectors to meet its targets.
The time is now for food safety professionals to heighten vigilance pertaining the dairy chain and raw milk—before the hypothetical risks of avian influenza H5N1 contamination become a reality. NEHA’s raw milk policy underscores the dangers of raw milk, advocating for policies that prioritize public health.
In Canada, the presence of Salmonella in raw, frozen and breaded chicken products, as well as human salmonellosis cases, decreased significantly after a specific requirement for these products was implemented in 2019, according to a recent study.
California Governor Gavin Newsom has issued an executive order that mandates state agencies explore the safety of ultra-processed foods, food dyes, and "generally recognized as safe" (GRAS) ingredients, and recommend actions to mitigate the adverse health effects.
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.
FDA issued a new final guidance for industry on the action levels for lead in processed food intended for babies and young children. Action levels are levels of a contaminant at which the agency may consider a food to be adulterated.
The European Food Safety Authority’s (EFSA’s) most recent report on emerging risk activities identifies food safety issues on the horizon posed by chemical and biological hazards, and new processes and technologies.
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