The food supply chain extends from growers and ranchers to food processors to distributors to retail foodservice outlets to consumers. The food supply chain is commonly referred to as “farm to fork” and includes every step or link in the chain.
Growers include agricultural producers and fruit growers. Good Agricultural Practices (GAP) is a voluntary certification program that uses audits to verify that sound food safety practices are being used at agricultural operations.
Import and export operations describe the receipt or shipment of foods, ingredients, and beverages between the borders of different countries, territories, or world regions.
The cold chain describes the management of food-specific storage temperatures for perishable foods to maintain safety and quality from the point of origin through the distribution chain to the consumer.
Traceability is one of FDA's main goals outlined in the New Era of Smarter Food Safety. Enhanced traceability of food products will help speed foodborne illness outbreak response and prevention, as well as increase the speed and efficiency of recalling contaminated or mislabeled food from the market.
The U.S. Centers for Disease Control and Prevention (CDC) recently launched a new toolkit for identifying the root causes of foodborne illness outbreaks on its Restaurant Food Safety webpage.
In the past week, the U.S. Food and Drug Administration (FDA) has published an updated list of its Human Foods Program priority guidance topics, resources to help industry comply with the Food Traceability Final Rule (FSMA 204), and a new Employee Health Policy Tool for food establishments.
A recent study provided insight into the on-farm hygiene characteristics that affect the contamination of milk produced at informal dairy farms in Zimbabwe. The risk variables identified in the study can serve as a foundation for microbial contamination prevention strategies for the sector.
June 26, 2024 commemorates 50 years since the monumental debut of the first Universal Product Code (UPC) barcode scan. While the UPC has endured for 50 years, new two-dimensional (2D) barcodes, such as QR codes powered by GS1, are emerging on product packaging with a range of benefits.
The Move to -15 °C—an industry effort to lower frozen food storage and transportation temperature standards—is gaining steam. The group says a 3 °C reduction would significantly increase environmental sustainability without compromising food safety.
FDA’s Final Food Traceability Rule is driving necessary changes to the U.S.’s currently limited traceability system. Industry must continue to build upon the progress it has already made to move the nation toward a harmonized, interoperable traceability system.
A coalition of key food industry stakeholder groups and consumer protection organizations has written a letter urging Congress to reject two bills that would undermine the U.S. Food and Drug Administration’s (FDA’s) FSMA 204, also known as the Food Traceability Final Rule.
A recent evaluation of the UK post-harvest seafood supply chain has pinpointed factors that leave the nation’s seafood supply vulnerable to food fraud, with third-party certification identified as the most important factor associated with a company’s level of defense against food crime.
In this episode of Food Safety Matters, we are joined by Caroline Smith DeWaal, J.D. and Richard Pluke, Ph.D., who discuss their work to improve food safety in traditional markets under the Global Alliance for Improved Nutrition’s (GAIN’s) five-year EatSafe Initiative.
Researchers from Purdue
University have developed a new biosensor-based rapid test that can detect fecal contamination of produce in-field with 90–100 percent accuracy.
On Demand: From this webinar, you will learn an invaluable understanding of the Food Safety Modernization Act (FSMA) 204 from the architect of Rule 204, Frank Yiannas, which will demystify its nuances and progress.