The U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA) and the U.S. Food and Drug Administration (FDA), Washington, D.C., announced a new partnership with the Food Waste Reduction Alliance (FWRA), Arlington, Va., to formalize industry education and outreach efforts.

In a new study published in the Journal of Foodservice Management & Education, wearable technology was found to expedite and positively impact food handler training.

STAR-K Kosher Certification, Baltimore, Md., partnered with Registrar Corp., Hampton, Va., where Registrar’s clients can explore Kosher certification and existent STAR-K Kosher-certified clients in need of FDA registration.

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.