You are here

Latest Reports and Assessments

Newly released documents and grey literature from authoritative food safety agencies and organizations containing recent findings, scientific reviews, guidance and other information surrounding important food safety issues. These reports are useful for the food safety community including researchers, policy makers, industry, and academia.

FDA

November 2018

This report includes the background, design, and results of data collection on the occurrence of foodborne illness risk factors in the United States in restaurant settings during 2013-2014. It is a stand-alone report representing the first data collection period of the FDA’s current 10-year study on trends in the occurrence of foodborne illness risk factors, food safety behaviors/practices, and interventions in food service facilities. Data from the 2013-2014 collection will be used as a baseline to assess trends in the occurrence of risk factors during data collections, in 2017 and 2021. Additional data collections in 2015, 2019, and 2023 investigate similar retail food safety research questions in institutional food service settings and retail food stores. 

FDA

October 22, 2018

The Food and Drug Administration (FDA, the Agency, or we) is announcing the availability of a draft guidance for industry entitled ‘‘Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption.’’ The draft guidance, when finalized, will provide FDA’s current thinking and recommendations to help covered farms comply with the final regulation entitled ‘‘Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption’’ (Produce Safety Rule), which established science-based minimum standards for the safe growing, harvesting, packing, and holding of produce grown for human consumption

HHS

October 22, 2018

The Food and Drug Administration (FDA, the Agency, or we) is announcing the availability of a draft guidance for industry entitled ‘‘Guide to Minimize Food Safety Hazards of Fresh-cut Produce.’’ The draft guidance, when finalized, will supersede a previous guidance, entitled ‘‘Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,’’ that we issued in 2008. The draft guidance is intended to explain our current thinking on how to comply with recently modernized requirements for current good manufacturing practice (CGMP) and with new requirements for hazard analysis and risk-based preventive controls under our regulation entitled ‘‘Current Good Manufacturing Practice, Hazard Analysis, and RiskBased Preventive Controls for Human Food’’ during the production of freshcut produce. 

HHS; Centers for Disease Control and Prevention

August 27, 2018

Known foodborne disease agents are estimated to cause approximately 9.4 million illnesses each year in the United States. Although only a small subset of illnesses are associated with recognized outbreaks, data from outbreak investigations provide insight into the foods and pathogens that cause illnesses and the settings and conditions in which they occur.

HHS. Food and Drug Administration

August 2018

Rules and Guidance for Industry related to the FDA Food Safety Modernization Act (FSMA). 

USDA Economic Research Service

August 2018

The "Produce Rule" (PR), which began its phased implementation in January 2018, is an on-farm Food and Drug Administration regulation that sets specific disease-preventive requirements for produce that is sold and consumed raw in the United States. The report presents results of a 2015 and 2016 survey of produce growers about their microbial food safety practices before the PR’s implementation.

Pages