View this new 4-part video series to help you understand how your farm or food business may be affected under the Food Safety Modernization Act (FSMA).
One of the greatest joys of living in Central Pennsylvania is the opportunity to visit local farms, orchards and farmer's markets and pick your own produce.
Feed mills will soon have to comply with new regulations designed to ensure the safety of livestock rations.
A three-part video series on best practices for post-harvest washing of fresh produce, including proper use of sanitizers in wash water, is now available on the Penn State Extension site.
The Food and Drug Administration’s new produce rule designed to implement the Food Safety Modernization Act is on the books. Now, the Pennsylvania Department of Agriculture and growers have to figure out how to comply with it.
The final FDA rule "Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption" was published in the Federal Register on November 12, 2015.
Holiday celebrations are in full swing and the last thing anyone wants is to have a loved one develop a foodborne illness because of a favorite food they ate. If you are not careful foodborne illness can be an uninvited guest during the holiday season.
Smartphones are so ubiquitous, and text messaging and social media activities so common in public places, that no one questions what anyone does with their phone. That pervasiveness allows a phone application to be used in direct, concealed observations without alerting the people being observed.
Though it’s unlikely, there may be leftovers. If so, remember the 2-2-4 rule.
In the last few years, as the federal government has tightened safety regulations across the food supply chain to prevent foodborne illness, the role Penn State Extension plays in educating growers and processors to comply with new prevention-based controls has become critical.
It's not always easy to tell the difference between foodborne illness, also referred to as food poisoning and influenza.
Rick Kralj, M Ed., RDN, LDN, Senior Food Safety & Quality Extension Educator shares some seasonal cautions to keep us healthy during the holidays!
This article looks at game from a food safety perspective and provides tips for safe handling of wild-harvested venison.
This is the time of year when we gather to feast on roasted turkey, stuffing and other fixings. For many, it will be the first time they will prepare a holiday dinner, while for others, it will be the latest of many memorable occasions. But those memories should not revolve around foodborne illness, according to a Penn State expert.
Based on FDA’s outreach efforts and public comments, the FDA is proposing revisions to its proposed rule on produce safety that are more flexible and less burdensome in key areas.
With recent headlines about dangerous "superbugs," an outbreak of Salmonella from chicken parts on the West Coast and the announcement by a national restaurant chain that it plans to serve only "antibiotic-free" chicken, it's no wonder the public is alarmed and confused.
Picnics are a popular summertime event and foodborne illnesses are more prevalent in the summer months because temperatures are higher and allow bacteria to grow faster.
UNIVERSITY PARK, Pa. -- Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.
With the continuous parade of winter storms hitting the U.S., USDA has released an information sheet titled Food Safety Tips for Areas Affected by Snow Storms.
Thanksgiving is a time for sharing: good food, family time, friendship and memories. But one thing you don't want to share, warns a food-safety expert in Penn State's College of Agricultural Sciences, is pathogenic bacteria.