Food Quality & Safety Blog Leading with Management Commitment Best practices for demonstrating the game changer known as management commitment to improve food safety and quality.
Petition Aims to Ban Hydroponics from Using Organic Label Groups petition USDA to ban organic crop certifications for hydroponically grown crops and revoke those already issued.
Microplastics in Bottled Water: Techniques for Finding and Identifying the Contaminants Using spectroscopic analysis to find and identify microplastics in bottled water before they hit the shelves.
Fresh Food Service: Smart Food Labeling Solutions for Fresh Food, Hot Meals With fresh food service on the rise in retail, smarter labeling solutions are in demand.
Ensuring Pecan Safety Through Conditioning Research demonstrates pecan conditioning as an essential step to reduce kernel breakage, improve shelling efficiency and eliminate microorganisms that may be on the shell.
How to Strengthen Cybersecurity in Smart Manufacturing A fresh look at security approaches that allow companies to tap into smart manufacturing while still protecting data.
Plant Protein Startups Vie to Tap China’s Hungry Market Start-ups specializing in alternative protein are piling into Hong Kong to tap the booming multi-billion dollar food market.
Extended Compliance Dates for Agricultural Water Provisions FDA issues a rule to finalize the new compliance dates for the agricultural water requirements in FSMA’s Produce Safety Rule.
Genetic Sequencing Sheds Light on Overlooked Pathogen Researchers implement advanced genetic-tracing technique to B. cereus, allowing the variations between and within species to be identified.
U.S. Lawmakers Tuck into Juicy Debate Over Meat Substitutes If plant-based and lab-grown meats continue to be loosely identified as “meat,” they could make a dent in $110-billion U.S. meat market.
Bacteria Lurk in Raw-Meat Dog Food Researchers find raw dog food samples contain levels of bacteria that exceeded official hygiene limits.
Accredited Online HACCP Refresher Training December 19-March 31, 2019 • Online This self-directed online course allows you to move through interactive exercises, scenarios and quizzes to review key HACCP concepts, apply your knowledge and examine how you manage the food safety system at your facility. This is an accredited program, and CEUs will be issued upon completion. Online Open Enrollment.
High Pressure Processing Short Course and Workshop April 8-April 11, 2019 • Institute for Food Safety and Health; Bedford Park, IL The Illinois Institute of Technology’s Institute for Food Safety and Health will hold a High Pressure Processing (HPP) Short Course and Workshop at its headquarters. Collaborating partners for the event include the Chicagoland Food and Beverage Network and Next HPP.
Food Microbiology Short Course May 21-May 23, 2019 • Rodney A. Erickson Food Science Building-Penn State; University Park, PA The Food Microbiology Short course provides insight into the most recent developments of foodborne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments.
