By Ben Chapman and Don Schaffner
We spend a lot of time talking about food safety risks to various stakeholders, including consumers. As co-hosts of “Risky or Not”, we know
Eleven organizations that work closely with the Food and Drug Administration are asking bipartisan congressional leaders to work with them on “several pressing food safety issues this year.”
The eleven
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By Donna Garren, executive vice president of science and policy, and Sanjay Gummalla, senior vice president of scientific affairs, both of the American Frozen Food Institute
America’s food
Leaders from a group of consumer and industry organizations were unanimous yesterday in condemning FDA Commissioner Robert Califf for his plan to restructure the agency.
To a person, the leaders
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Editor’s note: A coalition of organizations sent this letter to Xavier Becerra, the Secretary of the U.S. Department of Health and Human Services
Dear Secretary Becerra,
We
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By Joe Reardon, Senior Director of Food Safety Programs, National Association of State Departments of Agriculture
The American Frozen Food Institute (AFFI) and the International Fresh Produce Association (IFPA)
September is Food Safety Education month and, in recognition, the American Frozen Food Institute (AFFI) and the International Fresh Produce Association (IFPA) will host a virtual Food Safety Forum, where
Researchers have provided alternatives to the zero-tolerance approach used in the United States to manage Listeria in low-risk foods.
The U.S. has this method for all ready-to-eat (RTE) foods,
Food manufacturers are getting an extra 18 to 30 months to begin putting revised Nutrition Facts, Supplement Facts and Serving Size labels on their products.
The U.S. Food and
At the National Food Policy Conference in Washington, D.C., this week, a panel of experts discussed the impact of funding deficits on food programs. Martin Delgado, staff director of
