Presented in a free e-book, AIB International has conducted a comprehensive research study that has illuminated several best practices that can be adopted immediately by food safety professionals to mitigate the impact of per- and polyfluoroalkyl Substances (PFAS).
Addressing the recent wave of state-level food additives bans and bills, the Institute of Food Technologists (IFT) has released resources to help inform the public about the benefits of food additives and preservatives, as well as to keep industry abreast of current regulations.
The U.S. Food and Drug Administration (FDA) now offers several resources to help state, local, territorial, and tribal jurisdictions complete a risk factor study as part of Standard 9 (Program Assessment) of the Voluntary National Retail Food Regulatory Program Standards.
GS1 US has published a new suite of resources to help companies address the requirements of the U.S. Food and Drug Administration (FDA) Food Traceability Final Rule.
The theme of the sixth annual World Food Safety Day (WFSD), taking place June 7, is “Food Safety: Prepare for the Unexpected,” which aims to help all stakeholders along the food supply chain prepare for unexpected food safety incidents.
The U.S. Food and Drug Administration (FDA) has published a new webpage listing retail food safety resources and information, along with a new job aid about time/temperature control foods according to the FDA Food Code.
The first video in a new U.S. Food and Drug Administration (FDA) educational series on the food safety benefits of tech-enabled traceability focuses on low- or no-cost traceability technologies applied throughout the supply chain.
The U.S. Centers for Disease Control and Prevention (CDC) recently published three new factsheets on Listeria monocytogenes for vulnerable populations.
Idaho Central District Health (CDH) recently published a webpage offering a plethora of resources for foodservice managers to help them practice active managerial control (AMC), which involves actively leading employees in food handling practices to reduce the occurrence of foodborne illness risk factors.
