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On November 12–13, the Penn State Extension is offering a virtual course to help produce growers comply with Produce Safety Rule requirements under the FDA Food Safety Modernization Act (FSMA). The option to receive a certificate of completion is available.

A recent study analyzed U.S. Food and Drug Administration (FDA) food product recall data from 2002–2023, drawing conclusions from more than 35,000 product recalls.

On November 6, the Food and Agriculture Organization of the United Nations (FAO) will hold a technical seminar on artificial intelligence (AI) for food safety, a virtual livestream of which will be available for public viewing. 

In this bonus episode of Food Safety Matters, we speak to food safety culture expert Dr. Lone Jespersen about how companies can select the best methods for food safety culture assessment, and how to communicate the insights gained from those assessments.

Marking the intersection between human decision-making and biosecurity, deliberate attacks present risks like the poisoning or adulteration of food products, or cyberattacks targeting control or process systems. Collectively, "cognitive security"—or protecting the human decision-making process—needs to be a consideration for industry, government, and academia as an element of food security. 

Regarding food safety systems efficacy, this article suggests that "better is possible," and re-affirms the necessity of ongoing confirmation of the efficacy of food safety proposals, pursuits, and programs to ensure the safety and quality of food and avoid repeating preventable failures.

A survey of 200 international food processors provides insight into which food safety technologies are being adopted and their effects on daily operations. Part 3 explores the impact and need for further development of testing technologies, focusing on responses from participants outside of North America.

The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) recently published a new document that weighs the food safety risks against the nutritional benefits of fish consumption.

The Institute of Food Technologists’ (IFT’s) new Fundamentals of Food Science Course is designed to help the busy professional identify and apply scientific concepts to solve real-world food safety and quality problems, as well as to understand the food regulatory landscape.

This article presents a case study detailing one company’s five-step, culture-centric approach that transformed the company from experiencing food safety challenges to having no significant issues in the marketplace over a period of five years.