The clock is ticking for the Food and Drug Administration’s determination of “high-risk” foods and what traceability/record-keeping standard those foods should meet.

Though the new coronavirus COVID-19 is not a food safety issue, responding to the crisis has pulled in produce safety professionals in a variety of ways.

The inability to hold the Center for Produce Safety’s annual Symposium in its traditional form has opened up new opportunities for greater participation, says Bonnie Fernandez-Fenaroli, executive director of CPS.

Helping to preserve food safety and quality, monitoring devices connected to the internet of things (IoT) are giving produce operators more visibility into their supply chains compared with a decade ago.

With consumers buying more chili peppers every year, specialty peppers are taking up a larger portion of retail.

With the domestic chili pepper deal approaching, chili producers and marketers are preparing for a season of flavor.