On September 1, 2023, two Texas state bills went into effect for foodservice establishments: SB 577 relates to how health inspections are conducted and regulations are enforced, and SB 812 covers food allergen awareness.
Effectively introducing a new model for food standards regulation, the UK Food Standards Agency (FSA) has published the revised Food Law Code of Practice for England and Northern Ireland. The new model will be rolled out in phases, beginning summer 2023.
The UK Food Standards Agency (FSA) recently published the results of a survey that assessed the value of the national Food Hygiene Rating Scheme (FHRS) and perspectives on potential changes to regulatory approach.
With the COVID-19 pandemic’s classification as a Public Health Emergency comes to an end, temporary flexibilities granted by the U.S. Food and Drug Administration (FDA) to aid the food industry through the pandemic are set to expire. FDA has also issued a guidance for industry intended to help qualified exempt farms subject to the Produce Safety Rule with transitioning away from the temporary allowances.
The Northeast Center to Advance Food Safety (NECAFS) recently announced its new online Produce Safety Handbook for Buyers. The handbook is formatted as an interactive website that clarifies the complex landscape of food safety regulations and standards across different states in the U.S. Northeast.
New EU legislation restricts the amount of green tea extract containing (-)-epigallocatechin-3-gallate (EGCG) that can be present in food and sets labeling requirements, for food safety reasons. EGCG is a catechin, which are flavinols that may lead to liver damage.
The Canadian Food Inspection Agency (CFIA) has amended its Health of Animals Regulations to better prevent and control foodborne illnesses associated with poultry and eggs, citing the need for national consistency, modernization, and alignment with global trading partners.
The Food and Agriculture Organization of the United Nations (FAO) has released three new documents discussing the terminologies, production process, and regulatory frameworks for cell-based foods (also known as “cultivated foods,” “lab-grown foods,” or “cultured foods”).
The U.S. Food and Drug Administration’s recommendations for all firms in the food supply chain include how and when to initiate a voluntary recall, including personnel training, product identification, and communication strategies.
