Tuesday’s schedule at the International Association for Food Protection (IAFP) annual meeting in Portland, OR, featured the “Mike and Al Show” competing with lunch, but there still was a
Some say technology is the driving force behind the Food Safety Modernization Act (FSMA), and they may be right. One thing for certain is that food safety technologies are hitting
Last week, former Food Safety News Washington, D.C., correspondent Helena Bottemiller Evich reached a bold conclusion — namely that the Obama administration has missed out on the opportunity to include
Food safety was not a significant part of discussions Wednesday during the House Appropriations Committee markup of the agriculture funding bill. Nutrition policies, the Food for Peace program and FDA
When a Boston surgeon, author, and public health expert came out in late 2009 with the seminal book, “The Checklist Manifesto: How to Get Things Right,” the timing could not
The food safety management system known as HACCP has come a long way since its development for the American space program. It has become an integral part of the country’
(This article by Roy Costa, a registered sanitarian and president of the consulting firm Environ Health Associates Inc., was originally posted here on June 18, 2015.) In today’s world
Senate Minority Leader Harry Reid (D-NV) urged Congress to fully fund the Food Safety Modernization Act (FSMA) in his remarks Tuesday on the floor of the U.S. Senate. “Unfortunately
This is the year that the U.S. Food and Drug Administration (FDA) begins rolling out key components of the Food Safety Modernization Act (FSMA), the sweeping law meant to
One requirement of the Food Safety Modernization Act (FSMA) is for the Food and Drug Administration (FDA) to develop a program to expedite food imports to the U.S. from
(This article by Roy Costa, a registered sanitarian and president of the consulting firm Environ Health Associates Inc., was originally posted here on May 22, 2015.) I appreciate Michael Taylor’
Mike Taylor, the U.S. Food and Drug Administration’s Deputy Commissioner for Foods, stated in his address before the 2015 Food Safety Summit that, “If we were starting from