Food Quality & Safety Blog Regional Culture’s Connection to Food Safety Risks A look at how the values and beliefs of different regions are influencing control measures.
Guidelines for Optimizing a Sanitation Program for Food Processing Three guidelines that can optimize your sanitation program to ensure equipment is performing at maximum capacity.
The Difference Between a Food Assessment vs. a Food Audit What’s the difference between FSMA food defense and EMA audits versus assessments?
With Food Pathogens on the Rise, FDA to Employ Digital Technologies FDA in April announced a “Blueprint for a New Era of Smarter Food Safety,” in which government and industry would cooperate to leverage advances in digital technologies.
Park Doctrine: How the Law Can Allow for Criminal Prosecution of Food Companies As foodborne illness surveillance improves, the industry will likely face more regulatory scrutiny, including possible increases in Park Doctrine prosecutions.
What Constitutes ‘Healthy’ Claims for Foods? A look at the FDA’s regulation and litigation of nutrient content and “healthy” claims.
Draft Guidance on Alternative Name for Potassium Chloride in Food Labeling FDA is encouraging manufacturers to reduce the sodium levels in food products in interest of public health.
U.S. Beef Gains Full Access to Japan U.S. and Japan agree on new terms and conditions that eliminate Japan’s longstanding restrictions on U.S. beef exports.
Are Nanotechnology and Food a Recipe for Success? Nanoparticles are making their way into a variety of applications for the food industry.
FDA to Sample Frozen Berries for Hepatitis A Virus and Norovirus Some consumers use frozen berries without first cooking them, increasing their risk of exposure to harmful viruses.
Food Microbiology Short Course January 1-January 1, 1970 • 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.
Online FSVP Course January 1-January 1, 1970 • Virtual Classroom FSVP training in a virtual classroom trains professionals on the Foreign Supplier Verification Program, a curriculum recognized by the FDA. Participants include foreign suppliers, qualified individuals, FSVP Importers, and other interested parties.
Food and Airborne Fungi & Mycotoxin Short Course January 1-January 1, 1970 • Penn State University Introduces participants to a basic understanding of molds, yeasts, and mycotoxins that may occur in foods and in processing environments. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. Participants will develop a detailed understanding of the methods used to isolate, detect, and… [Read More]
