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

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.

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.

Companies have their own definition of what “local produce” means, but the consensus is the closer the better.

Small growers can find new markets by implementing food safety practices, a new study from Cornell University reveals.

Twenty-five percent of Fresh Trends 2020 respondents* reported buying dates in the past 12 months.

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