The new SQF Fundamentals Verification Assessment is not classified as a standard SQF certification program, but it introduces an innovative approach to advance food safety capabilities.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) recently published recommendations from the latest National Advisory Committee on Meat and Poultry Inspection (NACMPI) meeting about ways in which FSIS can enhance engagement with underserved communities to promote equity while strengthening the food supply chain and ensuring compliance with food safety regulations.
In this episode of Food Safety Matters, we are joined by an FDA official, a county-level environmental health regulator, and a retail food industry association representative to discuss the research and application of behavioral science with food employees and regulatory agencies to reduce foodborne illness risk factors at smaller retail foodservice businesses.
A report has highlighted the urgent need for innovative strategies to address food safety risks in the informal sector of developing countries. The authors argue that a paradigm shift is required to effectively address food safety risks.
The U.S. Food and Drug Administration (FDA) has published a Small Entity Compliance Guide for the Food Traceability Final Rule fulfilling Food Safety Modernization Act (FSMA) Section 204.
Small food manufacturers, defined as those with less than 500 full-time employees, have experienced significant challenges to operate and supply food during the COVID-19 pandemic. To better support small manufacturers in Georgia, the University of Georgia Marine Extension and the Georgia Sea Grant conducted free, onsite COVID-19 assessments at seven seafood processing/distributing facilities through the first five months of 2021. Completed assessment reports and recommendations are summarized in this article. Manufacturers demonstrated remarkable adaptability to protect workers and avoid closing, despite supply shortages and continually changing public health guidance.
Seafood manufacturers have demonstrated adaptability to protect workers and avoid closing, despite supply shortages and changing public health guidance
Small food manufacturers have experienced significant challenges to operate and supply food during the COVID-19 pandemic. Free, onsite COVID-19 assessments conducted at seven seafood processing/distributing facilities through the first five months of 2021 revealed manufacturers' remarkable adaptability to protect workers and avoid closing, despite supply shortages and continually changing public health guidance.