The U.S. Food and Drug Administration (FDA) has released an upgraded version of its Center for Food Safety and Applied Nutrition (CFSAN) Education Resource Library.

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has updated its Hazard Analysis and Critical Control Points (HACCP) Model for Thermally Processed, Commercially Sterile Product guideline.

The Environmental Protection Agency (EPA) will be banning all uses of chlorpyrifos, effective August 2021.

The U.S. Environmental Protection Agency (EPA) has released analyses and draft determinations for neonicotinoid pesticides as a result of the Center for Food Safety winning a settlement against EPA.

The virtual Retail Food Protection Seminar, which will take place September 13–16, 2021, is free to attend and is hosted by the U.S. Food and Drug Administration (FDA). 

The U.S. Food and Drug Administration (FDA) has analyzed the results of its first survey of per- and polyfluoroalkyl substances (PFAS), and found almost no PFAS present in the samples collected.

The U.S. Food and Drug Administration (FDA) has reported progress on ensuring the safety of food imported from Mexico.

Considerations for how ingredients will be sourced, inspected, segregated, and processed may impact the quality and safety of the finished product. It is important for food product developers to consult not only their procurement partners but also their food safety and quality partners to use ingredients from reliable and trustworthy suppliers from the beginning.  

Is there a better way to think through preventing problems from reoccurring in the future than by understanding why they happened in the first place?  

The harmonization of food legislation helps ensure the availability of safe and quality food using widely accepted standards that facilitate the movement of food between countries without arbitrary legal constraints or unjustifiably inequities.