Pennsylvania produce growers, food processors and animal feed producers preparing to comply with the Food Safety Modernization Act (FSMA) can provide Penn State Extension with input -- via an anonymous survey -- that will help guide the development of relevant educational resources. FSMA establishes regulatory practices that produce farmers, food processors and feed manufacturers must adopt to prevent contamination of fresh produce, processed and manufactured human foods, and animal feeds.
Pennsylvania produce growers, food processors and animal-feed producers striving to navigate the federal Food Safety Modernization Act (FSMA) now have new educational resources to help them determine what their farms and businesses must do to comply with new regulations. Penn State Extension recently launched a new FSMA information website and will be organizing several FSMA educational workshops throughout the state during 2017.
As you are getting ready to go hunting, there are three things about caring for and preserving game meat that should be stressed.
Cage free, non-GMO, natural, fresh, antibiotic free, range free, organic - oh my! What does it all mean when it comes to purchasing your Thanksgiving turkey?
Enacted to further improve the safety of our food supply, these laws will impact most farms.
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).
Food manufacturers are preparing for the Preventive Controls for Human Foods Regulation, as the compliance date for that component of the Food Safety Modernization Act (FSMA) approaches. This regulation requires that companies develop and implement a risk-based Food Safety Plan.
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.