Purchasing gloves with FDA “food compliance” alone may not be a sound food safety strategy. In this article, the author provides five key pieces of advice on glove selection and implementation to ensure they remain the foundation of food safety.
FSIS expects that industry will see reduced product holding times while waiting for laboratory results.
Webinar: Risk Assessment and Testing for Chemical Hazards
Every day it seems like a new chemical makes the news as a risk in food and water. As a Quality Assurance Manager in the food industry, how should we document that we are aware of these chemical hazards, conduct a risk assessment for our foods and processes, and then design a testing plan to assure we are making safe food. Do these so-called “forever chemicals” like PFAs require a different approach to risk assessment and testing? Join us to learn about regulatory developments, risk assessment for ingredients, water and processing in regards to HACCP plans and testing methodologies to minimize risk in food and water.
The assay will be incorporated into assay into the methodology used by the USDA-FSIS Field Service Laboratories
Many food suppliers are investigating and making early investments in the adoption of digital technology to aid and automate their food safety programs. One area of intense interest has been the increasing application of digital automation within food safety testing programs.
Panelists at the IAFP Conference “From Bench-top to Scale Up: The Unspoken Food Safety Challenges of Research and Development” session highlighted areas of regulatory and food safety risk during R&D, as well as potential solutions to prevent delays in bringing new products to market.
Tami Dumond, Director of Quality Assurance at Omeat and Founder of Qronika Consulting, discusses her career, how to bring the entire team in on food safety and quality training, and why all jobs and experiences contribute to making you a better leader.
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.
Applied to surfaces, SHS has been shown to kill pathogens without leaving moisture or condensation. However, little is known about its performance on a pilot scale. A new research project from Abby Snyder, Ph.D., of Cornell University hopes to fill this void.
Mycotoxin contamination of crops and food threatens human, animal, and economic health. To protect human and animal health, testing is required. However, mycotoxin testing is challenging and getting more complex owing to increasingly stringent regulations, emerging mycotoxins, and the drive for greater testing productivity. Here we discuss how advanced detection tools and workflows can help testing labs overcome these challenges to better protect global food safety.
