FSMA Finalizes Sanitary Transportation: Impact of Key Changes
Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Product
Descriptive Designation of Raw Meat and Poultry Products Containing Added Solutions
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The Retail Allergen Resource Document is intended to address food allergens with store brand products, in-store practices and procedures, employee and customer awareness and engagement. The document represents a collaborative effort. It was developed by food safety professionals from the grocery industry, and was reviewed by individuals from academia as well as state and federal regulatory agencies. This document provides insight, resources and information on food allergen management at retail. This resource document will be updated on a regular basis to maintain its effectiveness and relevancy. Full Report
The Produce Safety Best Practices Guide for Retailers, developed by FMI’s Produce Work Group and co-branded with industry partners Produce Marketing Association and United Fresh Produce Association is now available. The step-based program will serve as a tool for both food safety and non-food safety retail employees focusing on building existing food safety programs. View the Produce Safety Best Practices Guide.
This guidance was created to assist the retail food industry in preparing for and effectively handling the cleaning and disinfection of a potential norovirus incident directly associated with vomitus and/or fecal materials. Full Report
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