Irrigation Pond Water Sampling

Irrigation Pond Water Sampling

Irrigation Water can be subject to the FSMA Rule - Learn More

High Pressure Processing (HPP)

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The Institute for Food Safety at Cornell University (IFS@CU) takes a comprehensive approach to providing training and conducting applied research to support the food industry, from farm to fork, in reducing foodborne illness risks. The IFS@CU harnesses Cornell’s existing strengths across food production systems in fruits, vegetables, dairy foods, and entrepreneurial support to help growers and processors comply with the demands of the U.S. Food and Drug Administration’s Food Safety Modernization Act. By helping the food industry meet federal regulatory requirements and produce safe products, the IFS@CU will support economic growth across all food sectors in NY including produce, juice, and dairy, allowing for increased production and novel food product development.

Food Safety in the News

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Interagency Food Safety Analytics Collaboration (IFSAC) Releases Report on the Sources of Foodborne Illnesses for 2016

Nov 12, 2018
The Interagency Food Safety Analytics Collaboration (IFSAC) released a report on November 9, 2018 about the sources of foodborne illnesses in 2016. The report focuses on estimates of foodborne illness attribution for Salmonella, Escherichia coli O157, Listeria monocytogenes, and Campylobacter. Foodborne illness source attribution is the process of estimating the degree to which specific foods and food categories are responsible for foodborne illnesses.  Read more

FDA’s new steps to help produce farmers, processors more effectively comply with food safety requirements

Oct 19, 2018
FDA Commissioner Scott Gottlieb, M.D., released a statement today (October 19, 2018) to announce the release of two new, draft guidance documents. The draft guidance titled "Standards for the Growing, Harvesting, Packing and Holding of Produce for Human Consumption: Guidance for Industry" will help farmers better understand the range of steps they can take to comply with the Produce Safety Rule. The other, titled "Guide to Minimize Food Safety Hazards or Fresh-cut Produce: Draft Guidance for Industry" will help processors better understand the relevant provisions of the Preventive Controls Rule for fresh-cut produce that apply to their practices. Read more