UC Food Safety Home

Welcome to the University of California Food Safety website. Research and Extension faculty at UC Davis (Drs. Linda Harris and Trevor Suslow) are the hosts for this site but current information from any UC campus will be included. From here link to presentations, publications, and other websites with information related to the production, harvest, and processing of foods. The emphasis is on microbial food safety but many other subjects related to food such as biotechnology, food quality and food security are also addressed.

Newly Added to Website

March 14, 2013: CA Dept. of Food and Agriculture will host two listening sessions on the FSMA - April 9th & April 11th.

FDA Food Safety Modernization Act (FSMA)

The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.

January 4, 2013: The FDA published two important proposed rules, the "Proposed Rule under FSMA for Preventive Controls for Human Food: Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food" and the "Proposed Rule under FSMA for Produce: Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption". There is a 120 day comment period for these rules and a proposed 60 day implementation period after the rules are published.

UC Food Blog

Enjoy California sweet potatoes around the clock and calendar
Posted 5/17/2013 - Sweet potatoes are perhaps most familiar in the U.S. smothered with melted marshmallows in a Thanksgiving casserole. But baked, boiled or raw, they can be a healthful part of California cuisine any time of year. California is a significant producer of...

Obesity researchers leave no molecule unturned
Posted 5/15/2013 - The biennial Childhood Obesity Conference is taking place in Long Beach June 18-20. Book-ended by two world-class keynote speakers — Michael Moss, the Pulitzer Prize-winning New York Times reporter and author of Salt Sugar Fat: How the Food...