— OPINION —
By Benjamin Miller, Ph.D., MPH, EVP of Regulatory and Scientific Affairs, The Acheson Group
Following Tuesday’s implementation of a 25 percent tariff on products entering the United
By David Isaacson
It seems that food and beverage product recalls are occurring almost weekly, despite a rise in federal and industry regulations. In fact, according to a recent article,
A review has found only a few examples of supply chains with full traceability.
In a report, commissioned by Lloyd’s Register Foundation, RS Standards looked at the impact of
contributed
When the U.S. Food and Drug Administration announced the New Era of
Smarter
Food Safety initiative in April 2019 and then released the blueprint in July 2020 outlining
The FDA has updated its materials about a proposed food traceability rule — “Requirements for Additional Traceability Records for Certain Foods” (Food Traceability Proposed Rule).
Traceability in the food supply chain
Six in 10 people said they would never go to a restaurant again if they contracted a foodborne illness while eating there, according to a survey.
Surveyed consumers said their
The World Health Organization’s (WHO) regional director for Africa has called for smarter investment and design of supply chains with a focus on food safety.
Matshidiso Moeti said all
Opinion
In his welcoming remarks at the Global Food Safety Initiative (GFSI) conference last week, Peter Freedman, managing director of the Consumer Goods Forum, which convenes the annual conference, asserted
Lloyd’s Register Foundation has identified three areas of focus for its future efforts and investment.
A foresight review revealed a roadmap for food safety which focuses on funding and
Food safety, plastic packaging and blockchain were key topics discussed at an industry event this past week. The Future Food Conference was hosted by the British Standards Institution (BSI) in
Editor’s note: This is the third installment of a four-part series on how companies can use electronic record keeping to enhance food safety efforts. The series is sponsored by
When it comes to food safety, being able to identify traits of what is considered “normal” for a food ingredient, helps producers detect when something is “abnormal.” IBM and Cornell
