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The Department of Government Efficiency has cut staff at the Food and Drug Administration, including employees in food safety roles.
Following the cuts, Deputy Commissioner for Human Foods Jim Jones resigned his post citing the cuts as being indiscriminate and endangering the lives of the American public.
Continue Reading Food safety leaders express concerns about recent cuts in FDA workforce
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 food safety issues are rarely that simple, although we do our best. Explaining complexities, putting risk into context
Continue Reading KISS and other tips for communicating about food safety discussed at AFFI forum
By Jennifer McEntire, Founder, Food Safety Strategy
“I am confident in the safety of the food I eat.” Five years ago, only one-third of U.S. consumers strongly agreed with this statement. While they held the government primarily responsible for food safety, followed by food companies and farmers, when it came
Continue Reading Risk communication with consumers: Lessons needed to earn trust, motivate change
The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) are set to hold an expert meeting on viruses in food later this month.
The Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) event, at FAO headquarters in Rome on Sept. 18 to 22, will work on
Continue Reading FAO and WHO plan meeting on foodborne viruses
Researchers have found that tara flour was the culprit in an outbreak of hundreds of illnesses associated with Daily Harvest French Lentil & Leek crumbles.
The researchers from the University of Mississippi discovered that a component of tara flour, which is made from the seeds of a plant grown in
Continue Reading Scientists say tara flour was behind Daily Harvest outbreak that sickened hundreds
No matter how much individuals think they know about COVID-19 and food safety, experts agree on one point. No one knows enough.
More than a dozen scientists, government officials and corporate representatives joined forces yesterday for the “COVID-19 & Food Safety Global Summit,” which was organized by the International Association
Continue Reading When you know how much you don’t know you can begin to look at COVID-19
March 2020 was a month unlike any of us have experienced before. Beyond the transition to working remotely and the seemingly endless video meetings and webinars, we’ve collectively learned a lot about coronaviruses, environmental stability, inactivation, transmission routes, how to perform wellness checks of employees, and have fielded dozens
Continue Reading Managing food safety in the time of COVID-19
The 44th annual conference of the Association for Professionals in Infection Control brought together an international array of expertise to the convention center in Portland, OR.
Presentations and an abundance of creative posters were shared, each primarily based on unique experiences. Many sessions covered the importance of kitchens and food
Continue Reading Food safety in health care kitchens impacts patient healing
