Food Safety Tech’s Hazards Conference Series + CFI Think Tank

United Nations FAO Sets Food Safety PrioritiesUnited Nations FAO Sets Food Safety Priorities

By Food Safety Tech Staff

The Food and Agriculture Organization of the United Nation (FAO) has published its Strategic Priorities for Food Safety 2022-2031, which were developed to “support members in continuing to improve food safety at all levels by providing scientific advice and strengthening their food safety capacities for efficient, inclusive, resilient and sustainable agrifood systems.”


MilliporeSigma - Is it Clean?

Featured Articles

Abby Snyder, Ph.D., of Cornell University Superheated “Dry” Steam:
A Potential Sanitizer for Produce

By Food Safety Tech Staff

Applied to surfaces, SHS has been shown to kill pathogens without leaving moisture or condensation. However, little is known about its performance on a pilot scale. A new research project from Abby Snyder, Ph.D., of Cornell University hopes to fill this void.


Romer Labs, Saldesia CorporationPreparing for and Responding to a Contamination Event

Sponsored By Romer Labs and Saldesia Corporation

Despite best practices and vigilance, foodborne illness-causing pathogens will enter your facility. When they are detected, next steps are key to preventing contaminated foods from reaching consumers. In this webinar, Jill Hoffman, Senior Director, Food Safety & Quality, B&G Foods, Bryan Armentrout, Food Safety Consultant, Meredith Sutzko, Global Food Safety Product Manager, Romer Labs, and Douglas L. Marshall, Chief Scientific Officer, Eurofins, look at how businesses can prepare for contamination events, and how to respond when an event occurs.

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Food Safety Attorney

Jennifer Allen, Zwillinger Wulkan[Video] Food Labeling: Allergens

By Jennifer Allen, Zwillinger Wulkan

Step into the lawyer’s kitchen with food attorney Jennifer Allen, Partner at Zwillinger Wulkan, as she breaks down FDA food labeling requirements for allergens.

FDA Moves to Permit Salt Substitutes to Reduce Sodium in Standardized FoodsFDA Moves to Permit Salt Substitutes to Reduce Sodium
in Standardized Foods

By Food Safety Tech Staff

The FDA plans to amend the standards of identity (SOIs) to permit the use of salt substitutes in foods for which salt is a required or optional ingredient and is requesting comments on potential salt substitutes that may be used as a result of the new flexibility provided in this proposed rule.

  Call for Abstracts: Food Safety Consortium 2023 October 16-18  

Call for Abstracts

Food Safety Tech is requesting abstracts for Presentations, Panel Discussions, and Posters to be presented during our upcoming Food Safety Consortium Conference, October 16-18, 2023.
Abstract Submission Deadline March 31

Submit an Abstract

Matthew Taylor, NSFMitigating the Risks of Food Fraud in an
Inflationary Environment

By Matthew Taylor, NSF

Food inflation can make it more difficult to maintain food product quality, safety, and transparency and lead to an increased risk of food fraud. Manufacturers and suppliers must remain extra vigilant and take proactive steps to mitigate the risks posed by stubbornly high food inflation and increasingly complex supply chains. The following four steps are key to protecting your products and your business.

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