News and Events

Our food safety experts (Dr. Sam Alcaine, Dr. Martin Wiedmann, Dr. Bruno Xavier, and others) will be available again this week to address your questions on COVID-19 and its impact on the food industry. Join us for Food Industry Office Hours on Tuesday, March 31 from 4 pm to 5 pm (EDT) and Thursday, April 2 from 12 pm to 1 pm (EDT). You can ask questions live or submit questions in advance. Registration for these sessions is not required. Information to join the sessions and how to submit questions in advance is available on our website.

Cornell faculty to host Food Industry Office hours to address questions on COVID-19.

The IFS@CU has created a comprehensive webpage to provide information to the food industry on COVID-19.

CoVID-19 is already changing the way we interact with and produce food. As we each look to control the spread and impact of coronavirus, there are many questions around the risks associated with food production and to our employees to ensure that a safe and robust food supply is maintained for the public. Here are some useful links to expert resources to help address your specific questions.

The New York State Department of Ag and Markets and Department of Health have provided interim guidance for cleaning and disinfecting food manufacturing facilities or food retail stores.

CCE extension agents are teaming with New York State Department of Agriculture and Markets (NYSDAM) personnel to visit farms and assist farmers in meeting requirements of the Food and Drug Administration’s new Food Safety Modernization Act (FSMA) Produce Safety Rule.

The Institute for Food Safety at Cornell University and the University of Vermont are partnering with CCE groups across NY State to offer a series of Cleaning, Sanitizing and Hygienic Design workshops for fruit and vegetable growers and packinghouse operators or workers. These one-day workshops are being hosted in March and April.

Cornell graduate students stepped out of the lab/classroom in February to teach and inspire the newest generation of future food scientists!