For the 2019 Food Safety Summit, organizers have partnered with National Environmental Health Association (NEHA), the Food Safety Preventive Controls Alliance (FSPCA) and the Association of Food and Drug Officials (AFDO) to offer eight certification classes, which give attendees the opportunity to get the training they need.
Andy Hanacek talks about the March cover story uncovering incompetence in the investigations of foodborne illness outbreaks and implores the industry to work together to protect consumers and itself.
It appears increasingly likely that we are approaching another major shift in food safety regulation. The shift in this case would be the declaration of Salmonella as an adulterant in raw meat and poultry.
Researchers developing the Georgia Tech Research Institute's (GTRI) Dynamic Filtration System have successfully increased the device's processing capacity by enlarging its filter area.
The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.
This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.