Plus, the Digital Transformation of Foodservice, EPA Sets PFAS Limits for Drinking Water, EU Proposes Changes to Listeria Rules for RTE foods, State of Food Additives Regulations in the U.S., and more.
Positive release programs are designed to ensure that any food product that is produced meets all quality, safety, sanitation, microbiological, and legal requirements before it is shipped.
This article explores the consumer-driven digital transformation of foodservice, including off-premise delivery, ghost kitchens, and mail-order foods. These new food models are characterized by potentially higher food safety risks and low regulation, raising questions about how to move forward safely.
The U.S. Environmental Protection Agency (EPA) has issued the first-ever national, legally enforceable drinking water standard to protect Americans from exposure to harmful per-and polyfluoroalkyl substances (PFAS), and has announced $1 billion in funds available for PFAS testing and clean-up in state, territory, and private drinking water supplies.
The European Commission has proposed amendments to EU regulations regarding allowable levels of Listeria monocytogenes in ready-to-eat (RTE) foods to apply to additional food business operators along the supply chain.
This article discusses the recent wave of state bills on food additives that have emerged following the California Food Safety Act, FDA’s activities in an effort to get ahead of an inconsistent patchwork of legislation, and criticisms about these bills voiced by legislators, regulators, and industry stakeholders.
This section contains our top picks from Food Safety Magazine advertisers. The links associated with each product will direct you to the advertiser’s website.
Finding the Balance Between Food Safety and Sustainablility
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In the April/May '24 issue of Food Safety Magazine, our cover story discusses the consumer-driven digital transformation of foodservice and the associated food safety risks. Additional features explore the poultry industry's ongoing needs for improved sampling and testing, how sustainable wet sanitation can reduce equipment damage, and why psychosocial risks to food safety cannot be ignored. Access the full issue here!
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