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[kc_row use_container="yes" force="no" column_align="middle" video_mute="no" _id="691775"][kc_column width="12/12" video_mute="no" _id="926424"][kc_column_text _id="706397"]Raw Flour: Maintaining the Chain of Food Safety into the Home [/kc_column_text][kc_column_text _id="584761"]It was just another typical June day, until it wasn’t. The sisters were baking up a
Produce Safety vs. Animal Contamination: How Do We Bridge the Gap? We hate to say, “We told you so,” but … we told you so. In our 2021 predictions, TAG stated that we see FDA “continuing its
FDA Forward Momentum on “Healthy” Claims Continues Do you produce food that you promote – or wish to promote – as “Healthy”? Do you have thoughts on the type of symbol that could be used to convey
Deli Food Safety Gains Increased FDA Attention Listeria in deli meats is enough of an issue that CDC advises that high-risk and pregnant individuals “avoid eating lunch meats, cold cuts, or other deli meats, unless they are
BE Disclosure Standard Compliance Date Nears It has been three years since the publication of the National Bioengineered Food Disclosure Standard proposed rule (pdf). And there are only seven months left for food businesses to be in
New Listeria Species Discovery Reinforce Need for Environmental Controls The discovery of five new Listeria species – three of which consist of the species most closely related to Listeria monocytogenes (Lm) – is of vast significance to
COVID Gives Rise to Infectious Disease Plan Regulation As of today, the number of cases of COVID-19 in the US continues to fall and business are asking how best to get back to the office and what
Sesame: Just the Start of FASTER Food Allergen Identification April 23, 2021 will go down as a watershed day in food allergen control. Not only is it the day that the Big 8 allergens were expanded
Gloves are intended to protect product intended for consumer consumption from contamination, but what happens when it is the gloves themselves end up being the source of contamination. We all know that clean gloves can become contaminated
Each month, TAG holds a FSMA Friday webinar the last Friday of the month. In March, TAG Food Safety Associate Lily Yang and Food Safety Director Christopher Snabes presented the webinar, “Don’t Get 483’d for Your FSVP.” Following the
