articles
Codex agrees on new guidance for clearer “may contain” allergen labels
The international food standards body says precautionary allergen warnings should be science-based and used only after good allergen management measures.
CookingScope library
Stories
Field-tested answers for real kitchens.
articles
WHO estimates 866 million foodborne illnesses a year and urges safer meals
New 2026 estimates cover 42 foodborne hazards and put the everyday value of clean, separate, thoroughly cooked and safely stored food in sharper focus.
articles
EFSA lowers safe level for exposure to TFA in the food chain
The European food-safety authority lowered the acceptable daily intake for trifluoroacetic acid after reviewing new evidence, while EU monitoring and regulatory work continues.
articles
CDC summer food-safety update turns outbreak data into a kitchen checklist
The CDC’s June 22 newsletter connects new 2024 outbreak data with a simple outdoor-meal rule: keep hot foods above 140°F and cold foods at 40°F or below.
articles
WHO updates foodborne-disease manuals with a clearer path from signals to action
The World Health Organization’s January update gives national teams a three-stage framework for detecting, investigating and connecting food-safety signals across the food chain.
articles
EU histamine-controls report puts the fish cold chain back in focus
A European Commission report on 2025 controls explains where monitoring varies and why careful chilled handling still matters for home cooks.