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Dr. Vijay K. Juneja spoke to the Food Safety Consortium on "Predictive Microbiology". Recording now available.
The following resources were created by NC State University and provide best practices for preparing for COVID-19 and managing risk for U-Pick Farms.
We answer your questions about making sure the food you prepare at home is safe under these challenging new circumstances.
With the rapid spread of COVID-19, the global food system has been pulled into new and uncertain territory. New recommendations for personal and public safety, the global nature of the pandemic, and resulting shifts in consumer behavior have all contributed to this uncertainty. This episode of Food Disruptors is one of several that will explore the immediate and lasting effects that COVID-19 may have on the food industry.
For accurate, up-to-date information on COVID-19 please see this comprehensive list of resources. The list is housed and maintained on the COVID-19 Resources page for the Western Regional Center to Enhance Food Safety of which the University of Arizona is a member. All materials are peer reviewed by member(s) of the center.
NIFA recently added a program area to its main Agricultural and Food Research Initiative RFA: Rapid Response to Novel Coronavirus (SARS-CoV-2) Impacts Across Food and Agricultural Systems. Deadline to submit applications is June 4. NIFA will expedite application evaluation & awards review to ensure rapid project start-up. For more information and to apply, view the RFA.
Researchers in the School of Animal and Comparative Biomedical Sciences scaled down their work on bacterial infectious diseases to focus on the community's immediate need amid the COVID-19 pandemic.
Norman Barnett, Lead Food Safety Trainer for the Arizona Department of Agriculture, gives an overview of of the Food Safety Modernization Act (FSMA) Produce Safety Rule (PSR) for the Food Safety Consortium on March 24, 2020.
Learn more about what the Food Safety Consortium has been working on in 2019.
To promote networking and to provide educational opportunities for it’s members, the FSC hosted a Food Safety Conference in October at the Lodge on the Desert in Tucson, AZ. The conference included a wide array of speakers and attracted over 70 attendees. Following the conference guests enjoyed a poster session with a student poster competition sponsored by the Victor P. Smith Endowment in Food Safety Education.
But for 13 Arizona high school students in the SaferFoodCats summer program, this was exactly what they had in mind.
The University of Arizona College of Agriculture and Life Sciences hosted high school students from across Arizona this month for a 12-day summer camp where they were introduced to career pathways in food safety and worked in a food safety lab. This was the inaugural year for the SaferFoodCats program.