To reduce risk to consumers as well as the risk of recalls, the FDA is encouraging developers of new plant varieties to consult with the agency through its voluntary premarket consultation program for foods from new plant varieties prior to marketing.
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) have published a report on the safety of cell-based food. The report highlights potential hazards—the majority of which exist in conventional food products—as well as potential mitigation and control efforts.
The FDA announced that it will reopen the comment period for the draft guidance “Labeling of Plant-Based Milk Alternatives and Voluntary Nutrient Statements; Draft Guidance for Industry” in response to requests from stakeholders to allow additional time for interested persons to develop and submit comments.
Morrine Omolo, Ph.D., Food Safety Extension Specialist in the Department of Food Science and Nutrition at the University of Minnesota, highlights the challenges—and opportunities—for food safety professionals amidst the burgeoning Cottage Food industry, and shares her journey from the child of a farm manager to a career in food safety research and training.
The food industry is facing unprecedented challenges when it comes to ensuring the safety and security of the global food supply chain. A risk-based approach focused on prevention, continuous improvement, and stakeholder collaboration is needed to be proactive in identifying and managing potential risks throughout the food supply chain. By adopting new practices, the food industry can ensure a safe and secure food supply chain.
Frank Yiannas most recently served under two administrations as the Deputy Commissioner for Food Policy and Response at the FDA, a position he held from 2018 to 2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company.
The Food Safety Tech’s Hazards Conference + CFI Think Tank “Industry & Academia Advancing Food Safety Practices, Technology and Research” took place April 3-5 in Columbus, Ohio. The event offered two days of practical education on the detection, mitigation, control and regulation of key food hazards, followed by discussion geared toward identifying gaps for research and innovation.
For too long, annual food safety training has become an exercise in futility as you slowly PowerPoint your employees to sleep. The “retrain” corrective action has become the first solution for nonconformances, but it’s often a temporary fix. Train smarter, not harder by implementing the five cornerstones of teaching: legitimacy, authenticity, engagement, empowerment, and simplicity.
The updated version of the FSSC 22000 scheme integrates the requirements of ISO 22003-1:2022, strengthens the requirements to support organizations in their contributions to meeting the UNs’ Sustainable Development Goals (SDGs), and incorporates feedback of the Version 6 development survey.
“Bringing together Blonk and Mérieux NutriSciences is an exciting step in strengthening and accelerating our contribution to the sustainability of food systems.”
