Purdue University, West Lafayette, Ind., received $10 million from the United States Agency for International Development (USAID), Washington, D.C., to establish what is said to be the first-ever Feed the Future Innovation Lab for Food Safety (FSIL).

Ecolab Inc., St. Paul, Minn., launched the Food Safety Culture Assessment, an innovative and tested tool to help measure and advance food safety behaviors and the overall food safety culture within food retail organizations.

In this study, researchers collected and analyzed 339,548 records of food temperatures from corporate catering foodservice operations to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth.

Human resources, facility and food safety managers responsible for overseeing training should understand the depth of the skills gap as well as how e-learning can be utilized to take training to the next level.

The American Frozen Food Institute (AFFI), Arlington, Va., unveiled the Food Safety Zone, a one-stop food safety resource for all frozen food companies.

Ecolab Inc., St. Paul, Minn., acquired Lobster Ink, a Geneva-based provider of end-to-end online customer training solutions for foodservice companies.

Diversey, Fort Mill, S.C., launched a cloud-based Hygiene Academy training platform for food and beverage professionals.

The Refrigerated Foods Association (RFA), Marietta, Ga., is working toward “Advancing & Safeguarding the Refrigerated Foods Industry” through its 39th annual conference, which will take place Feb. 17-20 at the Marriott Waterside Hotel in Tampa, Fla.

Fundamental flaws in today’s current food safety system have led to a jump in these recalls since 2013, according to “How Safe is Our Food?,” a report released by U.S. PIRG Education Fund, Denver, Colo.