The Produce Safety Alliance (PSA) is a collaboration between Cornell University, FDA, and USDA to prepare fresh produce growers to meet the regulatory requirements included in the United States Food and Drug Administration’s Food Safety Modernization Act (FSMA) Produce Safety Rule.
The goal of the National GAPs Program is to reduce microbial risks in fruits and vegetables by developing a comprehensive extension and education program for growers and packers.
High pressure processing (HPP) (also known as high hydrostatic pressure - HHP) is a non-thermal alternative to thermal pasteurization, which is gaining popularity as consumers continue to demand foods that maintain their freshness, offer a clean label, and deliver superior sensory and nutritional characteristics compared to heat-treated products.
The Cornell Food Venture Center (CFVC) provides comprehensive assistance to beginning and established food entrepreneurs promoting sustainable economic development of rural communities. The CFVC offers Process Authority and Scheduled Process services as well as safety and stability process approval for State, FDA and USDA regulated products.
The Food Safety Laboratory and Milk Quality Improvement Program's mission is to improve the microbial safety and quality of the global food supply through innovative research, education and outreach.
The New York Integrated Food Safety Center of Excellence (CoE) was established by the Centers for Disease Control and Prevention under the Food Safety Modernization Act of 2011 (FSMA). The Centers of Excellence are headquartered at state health departments and collaborate with academic partners to build capacity in other state and local health departments.
The Dairy Extension mission is to provide information and training programs to the dairy production and processing sectors, as well as addressing consumer questions and concerns.