In the two months since Colorado Gov. Jared Polis signed Senate Bill (SB) 21-079 to deregulate direct to consumer meat sales, there’s not been any sign of a new
The National Cattlemen’s Beef Association (NCBA) has petitioned USDA’s Food Safety and Inspection Service (FSIS) for a new labeling scheme for beef products.
The petition, assigned to the
Public health officials in Minnesota are urging the public, especially foodservice workers, to take precautions against norovirus because of a rise in infections in recent weeks.
The Minnesota Department of
Knowing how harmful, or even deadly, extreme heat can be, the Arizona Corporation Commission last month approved tentative rules that would protect customers who haven’t paid their bills from
With Gov. Stephen Sisolak’s signature on June 4, Nevada joined Utah, Michigan, Washington, Oregon, California, Massachusetts and Rhode Island, by mandating cage-free eggs.
There just one problem. There are
The Beech-Nut Nutrition Co. Tuesday initiated a recall of some of its infant cereal because of excessive levels of arsenic. Also, the company will stop selling it, saying it may
A report card on Australia’s food safety record this past year shows a decline in some foodborne diseases but mixed news on handwashing.
Data was released by the Food
World Food Safety Day is celebrated on June 7 and aims to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human
Trends in food safety and hygiene behaviors in the home have remained stable during the coronavirus pandemic, according to research published by the Food Standards Agency (FSA).
The findings come
The extended holiday weekend means family, friends and food. And possibly more food than can be consumed. This means leftovers need to be stored so they can be enjoyed for
As COVID-19 cases drop and the Centers for Disease Control and Prevention guidance changes, Americans are preparing to gather together to commemorate Memorial Day and honor the sacrifices so many
Opinion
By Katharine Hopkins
The same care needs to be taken when preparing plant-based food as any other food. Plants are classed as a lower risk than meat and other
