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When the New Era of Smarter Food Safety plan was announced by the Food and Drug Administration in April, a strong emphasis was placed on the “modernization” aspect of the Food Safety Modernization Act (FSMA).
Jenny Scott and Glenda Lewis speak about various aspects involved in the control of food allergens as it relates to food provided to the consumer at retail food establishments and in retail food stores, including recalls.
Nestlé S.A., Switzerland, announced a collaboration with OpenSC, a blockchain platform that allows consumers to track their food right back to the farm.
This session presented the fundamentals of active managerial control, such as processing HACCP as a foundation, written preventative food safety management system, well-defined standard operating procedures and a clear training plan that employees can follow.
The research found that the freshness of produce – specifically strawberries, romaine lettuce and packaged salad mixes – varied significantly from store to store as well as within each individual store.
Zest Labs, San Jose, Calif., released the results of new research study measuring and comparing the shelf life (or freshness) of produce sold at major grocery chain stores across the United States.
The 21st Annual Food Safety Summit occurred last week in Rosemont, IL, at the Donald E. Stephens Convention Center, and over 1,400 food safety professionals representing the leading foodservice and retail establishments, manufacturers and processors, distributors, regulators, and academicians attended.
Every day food safety professionals are faced with news about outbreaks, new legislation and new products and services to help them do their jobs better. For the past 20 years, the Food Safety Summit has been the one event developed by the industry for the industry where professionals learn from their peers about cutting edge solutions to address emerging issues, become certified in the newest courses available and see the latest technological advances offered by leading vendors. Read More