AFDO has been a long-term collaborator with the Food Safety Summit, participating as a member of the Educational Advisory Board, coordinating summit sessions, and providing technical specialists for sessions and a presenter for the
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How much money have you lost in the past 24 hours? How much food has gone bad and how much time was wasted in your kitchen?
We all understand the paramount importance
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There are three letters that should strike fear into every food executive’s heart – and three steps those business people can take to protect their companies.
No, the three letters are not F-D-A. Although
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An emerging body of scholarship argues that machine learning and artificial intelligence can solve food safety enforcement. By mining tweets and Yelp reviews, health departments can target inspections more effectively. With much fanfare, health
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Food companies have been at the forefront of technological innovation and scientific research and development for decades upon decades. Cursory attention to the items we eat — how those items are grown, sourced, processed,
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Editor’s note: This guest column was written by Senior Director of Health and Food Erik Olson and Interim Food Director Lena Brook of the Natural Resources Defense Council. (In an earlier version of this
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Editor’s note on the author: Michéle Samarya-Timm, a health educator and Registered Environmental Health Specialist working for Somerset (NJ) County Department of Health, originally wrote this column for barfblog.com. It is reprinted here
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The U.S. Department of Agriculture (USDA)’s reorganization plan, which would relocate a key agricultural research agency outside Washington, DC, has drawn increasing criticism from those who know and depend on its economic and statistical
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The USDA and FDA recently announced their historic agreement to jointly regulate meat grown from animal cells, helping pave the pathway to commercialization of what’s often called cultured meat, clean meat, and now the
Many vendors at farmers markets take inadequate precautions to prevent the spread of foodborne illness, and they should be trained to reduce food-safety risks, according to Penn State researchers who completed the final phase
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