A food safety barometer in Belgium has found improvements in the country during the past decade.
The purpose is to measure food safety and enable evidence-based risk management and policy decisions. It consists of 30 indicators that cover various aspects of food safety from farm to fork.
It relies on
Continue Reading Belgium shares benefits of food safety barometer
According to findings of a control operation in Finland, the risk management of ground beef steaks served medium in restaurants needs improvement.
The environmental department of the Oulu region analyzed risk management processes during the preparation and serving of ground (minced) meat steaks sold medium-cooked.
Findings showed that customers received
Continue Reading Inspections find outlets can improve medium-cooked meat controls
A new approach could improve risk management decisions around Shiga toxin-producing E. coli (STEC), according to a study.
Risk classification and management of STEC isolated from food has been hampered by gaps in knowledge about how different types can cause severe disease.
In 2019, a joint FAO/WHO Expert Meeting on
Continue Reading Researchers test new E. coli approach to help risk management
The first event for a group of food safety professionals created by the World Health Organization (WHO) focused on the role of science in the Codex Alimentarius Commission.
The WHO’s Food Safety Community of Practice webinar earlier this month gave examples of how Codex Alimentarius Commission standards are developed.
The
Continue Reading World Health Organization holds first meeting for food safety community
The Institute of Food Science and Technology (IFST) has published a food safety guide for directors of companies in the sector.
The group said it hopes to reinforce placement of food safety on the agenda of every board of directors involved with the production, processing, sale and supply of food
Continue Reading Company directors get help with food safety guide
The chief scientists of FAO and WHO highlighted the role of science in keeping food safe while stressing the importance of technology during a webinar earlier this week.
The virtual event was organized by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) to
Continue Reading WHO and FAO stress role of science and technology in food safety efforts
There is not a one size fits all solution when it comes to managing chemical hazards, according to PepsiCo.
Alex Mendes, vice president of global food safety and microbiology at PepsiCo, spoke recently about chemical hazards such as heavy metals, allergens, mycotoxins and pesticides and the impacts from immediate to
Continue Reading PepsiCo shares insights into chemical hazards program
National studies on foodborne diseases are needed to help a country set its food safety priorities, according to researchers.
An international team said precise national estimates are essential to rank diseases and hazards in a country, as well as foods contributing the most and the interventions needed for effective prevention.
Continue Reading Researchers push for more country-level foodborne disease studies
More than half of respondents, including people from the U.S., to a survey feel food safety is a top three global issue.
The study from the Mars Global Food Safety Center (GFSC), that surveyed people in the United States, United Kingdom and China, found 77 percent of people think food
Continue Reading Half of consumers believe food safety is one of main global issues
Spanish scientists have proposed additional requirements for the marketing of raw milk but have not gone as far as to ban it.
European regulation allows unpasteurized milk for direct human consumption to be placed on the market without treatment to kill bacteria, parasites and viruses. The current situation in Spain
Continue Reading Spain plans to tighten rules for marketing of unpasteurized milk
