Guidance from the Produce Traceability Blue Ribbon Task Force, released earlier this year, includes guidelines and voluntary best management practices and protocols to enhance produce traceability in New York State. Additionally, research published in the Journal of Regulatory Science was conducted by an interagency group of food scientists to establish and set limits of contaminants commonly found in spices, making New York the first state in the nation to do so. Beginning today, the Department of Agriculture and Markets is also releasing a series of educational video clips and social media posts to help consumers learn about the Department’s work to protect New York State’s food supply.
“New York State is proud to be a leader in food safety. From on-farm oversight to inspections of our retail food stores, we at the Department work hard every day to help keep New York State’s food supply safe. As we honor World Food Safety Day today, I’d especially like to highlight the excellent work of our Produce Traceability Blue Ribbon Task Force, and our food scientists, to ensure that our food system remains strong and that we can reduce outbreaks of food borne illness and keep New Yorkers safe,” Commissioner Richard Ball said.
The release of guidance from the Produce Traceability Blue Ribbon Task Force (Task Force) is helping to strengthen the produce supply system across New York. Developed with input from Task Force members representing all sectors of the produce commun.
