FDA has released the 2026 Food Code, introducing updated model provisions for retail and foodservice establishments on food defense, food safety management systems, employee illness, sanitation, food handling, and other areas.
Researchers examined four different antimicrobial surface technologies and evaluated their potential suitability for reusable food packaging, addressing the challenges of microbial adhesion, biofilm formation, and cross-contamination between reuse cycles.
A memo from EPA leadership to its Regional Water Division directors withdraws guidance that encouraged states and wastewater utilities to use existing Clean Water Act authorities to “forever chemicals” from entering waterways and drinking water systems.
The 60-slide course on food safety, personal hygiene, and Good Manufacturing Practices basics is designed to help food businesses efficiently meet FSMA training requirements for personnel involved in food production, packaging, and storage.
Taking place October 13–15, 2026 in State College, Pennsylvania, the opportunity is geared toward those developing in-house food safety programs who want to enhance their knowledge of the science and technology of cleaning, sanitizing, and pest control.
Penn State Extension will offer a series of in-person and virtual training sessions for Pennsylvania fruit and vegetable growers on the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR), Good Agricultural Practices (GAPs), and the co-management of natural resources and food safety.
Based on a nationwide study of retail food store delis, FDA identified employee handwashing and proper cold and hot holding temperatures as areas requiring greater control, and identified Food Safety Management Systems (FSMS) as the strongest predictor food safety compliance.
The third annual Foreign Material Contamination in Food Benchmark Report revealed how often food manufacturers are dealing with contamination, how confident facilities are in their detection equipment, how they are investing, and how they respond when an event happens.
The researchers concluded that integrating multiple sampling matrices and detection methods could improve understanding of Campylobacter occurrence in commercial broiler production and support preharvest surveillance.
