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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.

The Washington Apple Education Foundation replaced its annual scholarship luncheon with a scholarship celebration film.

Garlic supplies were ramping back up in early summer following a spring when the pungent bulbs sometimes were hard to find.

Northwest potato suppliers say they are eager to rev up a major sales engine in their industry — foodservice — as the COVID-19 coronavirus pandemic passes.

After a relatively light early crop — harvested from May to late June — California fig growers anticipate a full main crop when harvesting begins in July.

Potato production in the Northwest was strong in 2019, and the outlook for 2020 looks similar, said Chris Voigt, executive director of the Moses Lake-based Washington State Potato Commission.

California is forecast to have another record almond crop this year, with the U.S. Department of Agriculture estimating an increase of almost 18% over last season’s crop.