The discussion paper includes information and questions to help inform FDA’s engagements with stakeholders, including the upcoming virtual FDA-led public meeting on June 15th.
This work will inform the agency’s upcoming post-market safety assessment of the food contact uses of phthalates, which is part of the agency’s commitment to ensuring that chemicals in the U.S. food supply remain safe as new scientific information becomes available.
Allergen cross-contact is a significant safety risk in multi-product food facilities, and conveyor design plays a direct role in reducing residue retention and supporting effective sanitation. Precision stainless steel belt offer flat, nonporous surface control, while wire mesh belts provide hygienic airflow, drainage and wash-through cleaning benefits. Selecting the right conveyor system strengthens allergen control and improves operational efficiency.
High-production facilities with thousands of containers processed per hour require depalletizing methods and equipment with high throughput and gentle handling. This is necessary to prevent container damage and reduce foreign material and contamination.
As the Acting Deputy Commissioner for Food, Dr. Prater leads the agency’s Human Foods Program, overseeing all FDA nutrition and food safety activities
At the core of One Health Diagnostics® is a shift from testing alone to connected diagnostics ecosystems, delivering actionable insights that drive smarter, faster and more sustainable decision-making.
Top administration officials have become increasingly convinced Makary has to go because, in addition to months of turmoil, complaints from some in the pharmaceutical industry have continued to mount, people familiar with the matter said.
USDA will establish a new National Food Safety Center (NFSC) in Urbandale, Iowa, which will serve as the primary hub for FSIS administrative, technical and support operations. Opponents, including some Democratic lawmakers, have raised concerns that these types of reallocations are used to downsize agency effectiveness and affect morale, rather than improve services.
Fly control is a critical food safety requirement for food processing facilities. As temperatures rise, fly breeding cycles accelerate, increasing the risk of pathogen transfer (including Salmonella and E. coli), audit findings and FSMA or GFSI nonconformities
Fifteen years of preventive controls investment has produced something many organizations are positioned to use more fully: a record of operational performance detailed enough to begin reading these costs as a pattern with a common origin rather than as isolated inefficiencies belonging to separate departments. That reorientation is available, and the infrastructure for it already exists. This five-part series examines food safety through the business realities that leaders already navigate: profitability, risk, growth, brand trust, and organizational function. Not to reframe food safety as a business problem, but to make visible what the industry has earned the right to see clearly.
