Introducing a revolutionary change in food safety standards, the FSIS has officially declared Salmonella in not ready-to-eat breaded stuffed chicken products above 1 CFU/g as adulterated. This landmark ruling aims to enhance public health by implementing rigorous verification procedures for raw chicken components, ensuring safety from the source to the plate. Here is what you should know…
Announcing a significant development in public health, the CDC has confirmed a case of highly pathogenic avian influenza (HPAI) A(H5N1) in a person in Texas, linked to exposure to infected dairy cattle. While the risk to the general US public remains low, continued vigilance is crucial due to the evolving nature of influenza viruses. Here is what you should know…
Legal expert Shawn Stevens emphasized critical considerations for protecting businesses within the food industry at the 2023 National Grocers Executive Conference. His insights highlighted the importance of robust supplier agreements and comprehensive insurance coverage. Here is what you should know…
Maybe you have heard the acronyms FSMS and AMC, but do you know what they stand for and why they are important to retailers? According to the FDA, they may be the most important things you can do to ensure regulatory compliance. Here is what you should know…
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The CDC has posted notice of a Listeria outbreak linked to deli meat and cheese. The investigation is ongoing, and no specific product(s) have been identified. Therefore, there is no recall at this time.
It may be difficult to identify a single food as the source of the outbreak because Listeria can cross-contaminate other foods and the deli environment, and it can persist in the environment for a long time. The first case linked to this outbreak was identified in April 2021, and the most recent was September 29, 2022. Read more, here.
To celebrate World Food Safety Day we’ve partnered with Ecolab to package some of the most important Food Safety Best practices. Visit Food Safety Best Practices and Food Safety Basics - short videos to learn more and share with your team. When we work together we can achieve safer food for better health.
In recognition of Food Allergy Awareness Month, we are providing a brief refresher on the facts about food allergens and what retailers should know about this important issue......continue reading.
A report released by FDA and a recent recall serve to remind us of the high priority we need to place on controlling Listeria monocytogenes in the retail environment. Let’s take a closer look at these two events.....continue reading
The Food and Drug Administration’s (FDA) Food Code is a model code that encompasses guidelines and recommendations for best food safety practices to ensure that food offered at retail food establishments and in food service is safe, unadulterated, and honestly presented. It provides a scientifically sound basis for the implementation of retail practices and for the regulation of this sector of the food industry..... continue reading.
In August 2020, the Department of Health and Human Services launched Healthy People 2030, the fifth iteration of this initiative. The plan lays out a set of national goals and measurable objectives to guide policies, programs, and actions for the next 10 years to improve the health and well-being of all Americans. Among the many goals is the directive to improve food handling practices and enhance the safety of our food supply....continue reading
A food safety program is only as good as the organization’s commitment to food safety and the actions of the people who make up the organization......continue reading.
We all know the benefits of eating fresh fruits and vegetables. But foodborne illness, outbreaks, and recalls have consumers, retailers, produce growers, and regulatory authorities concerned about the safety of these products. The challenges inherent in fresh produce safety are different from most other foods because of the way produce is grown, harvested, and processed. In addition, there is no kill step for raw produce.....continue reading.
WEBINARS
Have you ever considered how pest movement can impact food safety? We live in a world of movement, and food and food products are no exception, traveling along channels of production, processing, packaging and distribution. Food and ingredients can move thousands of miles from their source until they find their way onto store shelves. Keeping food safe along this journey can be a challenge when combined with the presence and movement of pathogens, foreign material and pests.
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A food safety program is only as good as your organization’s commitment to food safety culture. How do you assess your food safety culture? How do you change it? Why is food safety culture so critical to your food safety program? This webinar shows the practical aspects of food safety culture and the steps you can take to assess and improve the culture in your business.
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Join three industry leaders in discussing one of the biggest challenges facing retailers. Food allergens present a risk to more than 30 million people in the U.S. Controlling food allergens in retail facilities and reducing the number of allergen-related recalls are a priority, but are we doing enough? Hear the latest on best practices for retailers, what manufacturers are doing to address recalls, and how the regulatory community is taking steps to address this concern.
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