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 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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