A group of universities has developed a free, four-hour training course to help small- and medium-sized businesses comply with FDA's Final Food Traceability Rule (FSMA 204).
A new paper describes U.S. regulatory agencies’ roles in two recent, high-profile foodborne illness outbreak investigations—the Boar’s Head listeriosis outbreak and the McDonald’s Escherichia coli outbreak—and highlights the shortcomings and strengths in how the outbreaks were managed.
In this episode of Food Safety Matters, we speak to Campbell Mitchell, Head of Food Safety and Compliance for Kraft Heinz North America, about working in cross-cultural teams, communicating the importance of food safety beyond lab testing, how consumer demands influence safety-adjacent business decisions, the use of advanced digital tools, and other topics.
A team of scientists and industry experts is developing an ultra-compact, energy-efficient hyperspectral camera that uses AI to perform complex analyses in real time, enabling defects in food to be identified quickly and accurately.
FDA has issued a Request for Information regarding labeling and preventing cross-contact of gluten in packaged foods, in an effort to improve transparency in the disclosures of ingredients that impact certain health conditions (such as gluten for those with celiac disease) and other food allergens.
The Fumigation Company will hold a master-level, hands-on training class on post-harvest fumigation practices from June 9–10 at Kansas State University.
FDA's Human Foods Program has released its priority deliverables and guidance agenda for 2026, in line with the continued implementation of the Trump administration's MAHA agenda.
The Safe Quality Food Institute (SQFI) has announced that SQF Edition 10 will be released in early March 2026, after a delay due to an extension in the GFSI benchmarking application time line.
The next webinar in the food safety culture series will share practical strategies for avoiding complacency through proactive, ongoing reinforcement of company values.
