Will Your Food Safety Culture Pass a CFIA Inspection?
Food safety culture has long been seen as a “good to have” in Canada food establishments, but it had not been called out as a
Author: TAG
Manager Presenteeism More Detrimental than Absenteeism
Absenteeisms often create coverage challenges for a business, especially when the absent person is a manager. But, as studies are finding, presenteeisms can present greater,
Food Allergen Labeling: From Zero Presence to Reference Dose?
The use of precautionary allergen labeling (PAL) has long been at issue, with labels such as “may contain” being unregulated, unstandardized, misunderstood, and misused. Is
Will Adding to Medical School Requirements Increase Nutrition?
In response to a January letter to university leaders from HHS Secretary Robert F. Kennedy Jr., about 1/4 of U.S. medical schools agreed to add
Why Self-Affirmed GRAS is Facing the Axe
The continuing focus of the current administration on the Generally Recognized as Safe (GRAS) “loophole” of self-affirmation has led to organizations and media digging further
Nasal Vaccine Could Replace Seasonal Shots
A new vaccine developed by Stanford medicine could provide protection from respiratory viruses, bacteria, allergens – even the common cold. In a study in mice, the “nearly universal”
Traceability, PFT, Cottage Cheese, and Produce
FSMA rules are back on FDA’s docket with a focus on traceability and produce: With compliance to the Traceability Rule having been extended to July
AI and Food Safety in the Home
Can I trust AI on food safety? The short answer: Not safely The explanation: Artificial intelligence (AI) systems, such as ChatGPT, Perplexity, and Google AI
Flu Rates and Severity Still High Making Vaccination Beneficial
Although the peak influenza activity generally begins to decline in March, viral activity is continuing at an elevated rate according to CDC, with half of
Using New Approach Methods to Reduce Animal Testing
by Joe Scimeca, TAG Senior Advisor Co-author of Application of new approach methods (NAMs) in food safety with considerations for new proteins Historically, research on