Food Safety


News & Articles

  • Revised Colorado Food Code Taking Effect Jan. 1

    One new requirement is that at least one person affiliated with the facility with management/supervisor responsibility must be a Certified Food Protection Manager from an accredited program, and this change applies to most establishments.

  • FDA Re-evaluating Identity Standards for Dairy Products

    "We intend to look at these differences in relation to potential public health consequences. There are reports that indicate this issue needs examination," FDA Commissioner Dr. Scott Gottlieb said July 26.

  • Updated ISO Food Safety Management Systems Standard Released

    The new standard offers a dynamic control of food safety hazards combining the following generally recognized key elements: interactive communication, systems management, Prerequisite Programs (PRPs), and Hazard Analysis and Critical Control Points (HACCP) principles.

  • CDC: Consumers Should Not Eat Romaine Lettuce Due to E. Coli Risk

    New information collected from state and local health officials in Alaska, along with other information collected to date, indicates that romaine lettuce from the Yuma, Ariz., growing region could be contaminated with E. coli O157:H7 and could make people ill. Currently, no common grower, supplier, distributor, or brand of romaine lettuce has been identified.

  • Controlled Environment Agriculture Growers Form Food Safety Coalition

    “By coming together, these leaders will advance food safety for controlled environment growers and for the fresh produce industry as a whole, which in turn will benefit consumers and public health,” says Bob Whitaker, Ph.D, Produce Marketing Association's chief science and technology officer.

  • Food Illness Complaints Down in Arizona This Year

    The report says that, "while infections from some pathogens are remaining stable or showing a slight decrease, infections from Campylobacter and Shigella have increased" from 2002 to 2016.


Webinars


Whitepapers


Videos

  • Not All Imported Products Sold as 'Supplements' Are Safe

    Health fraud scams are everywhere, but underserved populations—including those with limited English ability—are often more vulnerable than others. This 2016 FDA video educates consumers about the most common health fraud scams and alerts them to seek medical advice. The video is available in English, Spanish, Chinese (Mandarin), Vietnamese, Tagalog, and Korean. For more information, visit http://www.fda.gov/supplementsafety.

  • Dow Smart Flexible Packaging

    Smart flexible packaging means more value and less waste. Busy lifestyles and a growing urban population mean an increase in demand for food that is fresh, healthy, convenient, and fast. Flexible packaging has become part of our daily lives. Increasing food production efficiency and addressing waste has become a major priority. At Dow, we are committed to developing innovative flexible packaging solutions. We help our customers develop cost-efficient solutions to increase product protection, shelf life, and consumer convenience while using fewer natural resources and creating less waste.

  • Everyday Heroes: Banquet Chef

    In this fall 2015 Grainger video, see how Chef James Katurakes, the executive chef for Centerplate, gets the food prepared and staged for 10,000 people at the Orange County Convention Center. He hasn't had the same day twice in 20 years but 99.9 percent of the time he finishes his day feeling great!