A new study commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has shown that consumers may need to rethink how they handle their spice containers.
The study found that spice
Continue Reading Study finds spice containers pose contamination risk during food preparation
The number of foodborne outbreaks over a six year period in Malaysia has remained stable, according to a study.
Researchers looked at the occurrence of food poisoning incidents within Pahang, from 2013 to 2018. Pahang
Continue Reading Study reveals outbreak trends in Malaysia
Experts have put together a document with steps to help stakeholders manage food safety risks in traditional markets.
The report contains guidance on the promotion of safe and healthy food in traditional markets in the
Continue Reading WHO Europe offers guidance for safe food in traditional markets
The Food Standards Agency (FSA) has allowed some pet food to be made in the same plant as food for human consumption.
In 2018, the FSA ran a public consultation on the subject with three
Continue Reading FSA allows co-location of pet and human food production
Researchers have modeled and estimated cross-contamination in consumer kitchens during a European Food Safety Authority (EFSA) program.
The model was used to work out the impact of cross-contamination routes for different scenarios. Effectiveness of several
Continue Reading Scientists in EFSA program look at cross-contamination in the home
This week, many will enjoy a delicious meal on Thanksgiving Day with family and friends — either in person or virtually. Taking the necessary steps toward safe food handling and sanitation will help protect
Continue Reading USDA shares easy at-home advice for Thanksgiving food safety
As part of its enforcement activities, the Food and Drug Administration sends warning letters to entities under its jurisdiction. Some letters are not posted for public view until weeks or months after they are sent.
Continue Reading Listeria in pet food manufacture facility results in FDA warning letter
When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must
Continue Reading Food safety experts can help design kitchens to reduce risks
