An expert panel has found that the best practices guidelines already followed by California and Arizona growers compares favorably with the new Produce Safety Rule now finalized under the Food
Food trucks in Los Angeles County are having a harder time than obtaining an “A” grade in restaurant inspections than brick and mortar locations or sometimes even sidewalk food carts.
The Food Standards Australia New Zealand (FSANZ) agency is accepting submissions through June 3, 2016 on a proposal to create an “all other foods” maximum residue limit for some agricultural
Ajinomoto Windsor Inc. has recalled various Not-Ready-To Eat frozen food items due to the potential for these products to be contaminated with Listeria monocytogenes. The action is being undertaken in
The new rule-79 FR 42464 will be in full effect starting on June 21 2016. This new rule will alter the way both inspected (official) and exempt facilities grinding beef
The first genetically modified food to hit the market 22 years ago was a tomato that did not win any taste tests. But it did pass the food safety test,
S & S Foods Inc. in Mustang, OK, and Faye’s Texas Naturals in Goliad, TX, share a lot in common. Both are acidified food manufacturers, both are regulated by
When the topic is food safety, the first things that might come to mind for many are the farmers growing the food, the stores selling the food, and even the
UPDATE: The recall notice on the FDA website has been revised to correct the “best buy” date on Lot number 14328001. The correct date is “12/2016” Stahlbush Island Farms
UPDATED CONTENT: A spokeswoman with the FDA responded to Food Safety News after this story was posted. Information on the distribution of the implicated salad and the FDA’s involvement
The federal Centers for Disease Control and Prevention (CDC) in Atlanta is out with its annual report on foodborne disease outbreaks, showing 864 outbreaks involving 13,246 people, 712 hospitalizations
UPDATE: Additional cooking instructions provided by FSIS after this story was posted. The 6.2 billion servings of mechanically tenderized beef roasts and steaks consumed annually by Americans might be