WHO has released a set of updated manuals to help national authorities strengthen foodborne illness outbreak surveillance and response, contributing to faster and more reliable communication and response internationally (i.e., through INFOSAN).
The resource explores industry-specific challenges, key quality control functions, the best inspection solution for different applications and insertion points, and the role of inspection data.
The UK-based Chilled Food Association (CFA) has produced an industry-led good practice guidance for manufacturers and retailers of ready-to-eat (RTE) foods that may support the growth of Listeria monocytogenes to support compliance with UK and EU regulations on the microbiological criteria for foods.
The European Commission recently published a dashboard that maps all food fraud cases covered in the Joint Research Center (JRC’s) monthly food fraud reports since 2016, including more than 2,000 cases and counting.
The Cornell College of Agriculture and Life Sciences (CALS) Food Safety Laboratory has developed the Salmonella Serovar Wiki—a web resource for global food safety professionals to rapidly access information about a given Salmonella serovar.
To help foodservice businesses train staff on how to safely serve customers with food allergies, Food Allergy Canada has launched “Serving the Food Allergic Guest,” a free, three-part micro-training video series.
In recognition of National Food Safety Education Month (NFSEM), which takes place each September in the U.S., the Partnership for Food Safety Education (PFSE) is holding a Collective Day of Action on September 18.
Created for ease of reference and to help industry market products that are safe for consumers, FDA’s new Chemical Contaminants Transparency tool is an online, searchable database of consolidated contaminant levels (e.g., tolerances, action levels, and guidance levels).
New Zealand Food Safety has published an updated Food Safety Good Governance Guide for Directors, to help the boards of food companies create a strong food safety culture and ensure food safety standards are being met.
