Table Talk: Food Safety and Tech News – January 2026

December 22, 2025 Table Talk: Food Safety and Tech News

Welcome to the Inaugural January 2026 issue of Table Talk!

This month’s newsletter brings together updates on the Food Processing Sanitation Micro-credential pathway, upcoming HACCP trainings, key regulatory changes—including Maine’s evolving PFAS requirements—and timely seasonal food safety considerations. As Maine’s food and seafood sectors continue to grow, my goal is to provide practical, relevant information that supports your workforce, strengthens your sanitation and compliance efforts, and keeps your operation prepared for what’s ahead.

Sincerely,
Gulsun Akdemir Evrendilek, Editor, Table Talk: Food Safety and Tech News

Table of Contents

2026 Industry Events and Trainings

Plan Your Calendar: Food Safety, Seafood, Agriculture, and Extension Programs

Maine and Regional Events

NECAFS Annual Conference and Meeting (UVM Extension)

  • February 3–5, 2026 — Providence, RI
  • Focus: FSMA Produce Safety, research updates, and regional collaboration.

National Seafood, Aquaculture, and Processing Events

Seafood Expo North America / Seafood Processing NA

  • March 15–17, 2026 — Boston, MA
  • Focus: Seafood processing, safety compliance, and emerging technologies.

Global Summit on Aquaculture Nutrition and Fish Feed (Conference Research Network)

  • February 12, 2026 — New York, NY
  • Focus: Aquatic nutrition, feed technology, fish health, and innovation.

Aquatic Foods Conference (AFC)

  • May 12–14, 2026 — Long Island, NY
  • Focus: Seafood technology, automation, safety, and future innovations.

118th Annual Meeting – National Shellfisheries Association (NSA)

  • March 22–26, 2026 — Portland, OR
  • Focus: Shellfish research, PFAS impacts, aquaculture sustainability, and environmental monitoring.

National Food Safety, Industry, and Science Conferences

Annual Meat Conference

  • March 2–4, 2026 — Oxon Hill, MD
  • Focus: Meat safety, retail innovation, processing trends.

Food Safety Summit

  • April 27–30, 2026 — Rosemont, IL
  • Focus: Regulatory updates, sanitation, preventive controls, validation.

IAFP Annual Meeting (International Association for Food Protection)

  • July 12–15, 2026 — Milwaukee, WI
  • Focus: Microbiology, sanitation, validation, environmental monitoring, PFAS and emerging risks.

IFT FIRST Annual Event and Expo

  • July 19–22, 2026 — Chicago, IL
  • Focus: Food science, biotechnology, processing, AI, sensors, and innovation.

UMaine Extension Trainings (2026)

Seafood HACCP – Segment II (In-Person)

  • Multiple offerings in 2026 — Bangor, ME, Portland, ME
  • Focus: Regulatory compliance, hazard analysis, and plan development.

Food Process Sanitation Micro-Credential (New 2026)

  • Launching in 2026 — Hybrid
  • Focus: Cleaning and sanitizing fundamentals, validation/verification, industry workforce training.

Regulatory and Professional Development

Food Safety Culture for Regulators – with Frank Yiannas

  • March 10–11, 2026 — San Antonio, TX
  • Focus: Regulatory culture assessment, compliance improvement.

AFDO Food Program Manager Workshop

  • January–May 2026 (webinars) / June 2026 (in-person)
  • Focus: Leadership, HR, budgeting, and emergency response.

FDA–NCIMS–ISSC–AFDO Training Sub-Awards

  • Deadline: November 14, 2025
  • Focus: Support for milk and shellfish safety programs.

Import Safety Update

Shrimp, Spices from Indonesia Require New FDA Import Certificate (Article, NNR Global Logistics)

  • Effective October 31, 2025
  • Focus: New import certification following Cesium-137 contamination findings.

This Month’s “Table Talk”

Developed by Your Specialist: Food Process Sanitation Micro-credential

As part of UMaine Extension’s commitment to workforce development, I am thrilled to announce the launch of the UMaine Food Processing Sanitation Micro-Credential pathway, which I had the privilege of developing!

This program is specifically designed to equip you with the essential food safety and sanitation knowledge demanded by the growing food and seafood industries. Mastering these principles is fundamental for building effective HACCP (Hazard Analysis Critical Control Point) plans and meeting all regulatory standards.

The program is a three-level stacked learning pathway, resulting in a valuable University of Maine System (UMS) Micro-credential.

Level 1

  • Level 1 Badge for Food Process SanitationMode and Focus: Online and Self-Paced (Cost: $75.00). Covers foundational topics like Basic Microbiology, GMPs, and Choosing Cleaners and Sanitizers.
  • Badge Earned: Level 1 Badge (Awarded upon completion with 80% or better on assessments).

Level 2

  • Level 2 Badge for Food Process SanitationMode and Focus: Hands-On, In-Person Training (Prerequisite: Level 1). Focuses on applying knowledge to real-life scenarios, including writing and validating SSOPs with tools like ATP swabs—directly applicable to food and shellfish processing environments.
  • Badge Earned: Level 2 Badge

Level 3

  • Level 3 Badge for Food Process SanitationMode and Focus: Work-Based Learning – Successful completion of an approved internship, apprenticeship, or equivalent work experience in sanitation.
  • Badge Earned: Level 3 Badge

Food Sanitation Micro-CredentialCompleting all three levels earns the full UMS Micro-credential—an industry-recognized credential that demonstrates your technical expertise to employers across Maine’s food and seafood sectors and beyond. Upon completion, participants are also awarded a verified digital badge, which highlights their workforce-ready skills.

Registration Update: This highly anticipated Level 1 course is the prerequisite to the full micro-credential pathway. While enrollment is currently full, we encourage you to join the waiting list to be notified the moment spots open up!

For details and to join the waiting list, visit the Food Processor Sanitation Course page on UMS’s Discover Maine website.

Seafood HACCP Training is Back

We are excited to announce that the Seafood HACCP Alliance Segment II Course—the final, crucial step required for FDA compliance—has officially resumed training sessions in Maine after a necessary pause!

Under the U.S. Food and Drug Administration (FDA) regulation (21 CFR Part 123), all seafood processors, dealers, and importers are required to have a HACCP Plan developed and managed by a “trained individual.” Our one-day Segment II course fulfills this requirement and leads to your official AFDO (Association of Food and Drug Officials) certificate.

Key Details on Segment II Training:

The Seafood HACCP Alliance Segment II Course was held on December 17, 2025, providing advanced food safety training for seafood processors. The course was taught by Associate Extension Professor Gulsun Akdemir Evrendilek and required prior completion of Segment I through Cornell, along with the use of the current Fish and Fishery Products Hazards and Controls Guide.

For more information and to register, visit the Seafood HACCP Alliance Segment II Course page.

Coming Soon: Meat and Poultry HACCP Training

We are pleased to announce that UMaine Extension will be launching our Meat and Poultry HACCP Training starting next year, with the first session targeted for February 2026!

This specialized, two-and-a-half-day training is essential for Maine’s growing local food system, particularly for businesses seeking or maintaining USDA-FSIS (Food Safety and Inspection Service) inspection. This course meets the federal requirements (9 CFR 417.7) that mandate a trained individual to oversee the development and implementation of your facility’s HACCP plan.

  • Certification: This course follows the approved curriculum of the International HACCP Alliance and will provide participants with an official certificate upon completion.
  • What You Will Learn: This comprehensive program covers the seven HACCP principles, focusing specifically on biological, chemical, and physical hazards unique to meat and poultry processing. Participants will gain hands-on experience in developing a compliant HACCP plan.
  • Who Should Attend: Plant managers, HACCP coordinators, QA/QC, and all personnel involved in USDA-regulated meat and poultry operations.

Regulatory Spotlight: Maine’s Evolving PFAS Law (LD 1537 Amendments)

Maine’s original PFAS in Products Law (LD 1503) was the country’s most comprehensive, aiming for a near-total ban on intentionally added PFAS by 2030. The 2024 amendments (LD 1537) adjusted the timeline and reporting requirements to be more targeted but maintained the state’s commitment to safety.2

References

  1. Maine Legislature. An Act To Stop Perfluoroalkyl and Polyfluoroalkyl Substances Pollution (LD 1503, 129th Legislature, 2019).
    View LD 1503 bill text
  2. Maine Legislature. An Act to Stop Perfluoroalkyl and Polyfluoroalkyl Substances Pollution (LD 1537, 131st Legislature, 2024).
    View LD 1537 bill text.
  3. Maine Department of Environmental Protection (DEP). PFAS in Products Law – Scope and Exemptions.
    PFAS in Products Law overview
  4. Maine Revised Statutes. Toxics in Packaging Act, 32 MRSA §1733(3-B).
    Toxics in Packaging Act statute
  5. Maine Legislature. LD 1537 – “Known to or Ascertainable By” Reporting Standard.
    LD 1537 reporting standard details

Changes to Reporting and the CUU Focus

The law’s biggest change provides administrative relief but narrows the path for continued PFAS use.

Requirement

General Reporting
  • Original Law (Pre-2024 Amendments): Required manufacturers to notify DEP of all products with intentionally added PFAS by January 1, 2025.
  • Amended Law (LD 1537): Eliminated – General reporting is no longer required.
New Reporting Focus
  • Original Law (Pre-2024 Amendments): N/A
  • Amended Law (LD 1537): Reporting is only required for products within a prohibited category that the DEP has determined to be a Currently Unavoidable Use (CUU).
General Ban Date
  • Original Law (Pre-2024 Amendments): January 1, 2030 (for all products)
  • Amended Law (LD 1537): Delayed to January 1, 2032 (for all remaining products).

Implication for Food and Seafood: This means most manufacturers no longer need to report every PFAS-containing component they sell. However, the shift requires you to focus on the sales bans and only report if a product in a banned category receives a CUU determination from DEP.

Immediate Impact: Targeted Sales Bans (Starting 2026)

The general ban was delayed, but sales bans on specific product categories are taking effect much sooner. These are highly relevant to your facility operations and worker safety.

Ban Effective Date

January 1, 2026
  • Affected Products: Cleaning Products
  • Relevance to Food/Seafood Industry: Critical – This prohibits the sale of any cleaning products (unless used in specific medical settings) that contain intentionally added PFAS. Processors must verify their chemical and sanitation supply chain now.
January 1, 2026
  • Affected Products: Cookware Products
  • Relevance to Food/Seafood Industry: This ban on intentionally added PFAS in cookware does not include items used exclusively in commercial, industrial, or institutional settings (i.e., your commercial processing equipment is generally exempt).
January 1, 2026
  • Affected Products: Textile Articles (with exceptions)
  • Relevance to Food/Seafood Industry: Applies to many non-essential textiles. You must confirm that worker uniforms, disposable materials, or non-exempt Personal Protective Equipment (PPE) do not contain intentionally added PFAS.
January 1, 2032
  • Affected Products: All remaining products
  • Relevance to Food/Seafood Industry: This final phase will impact all remaining processing equipment, components, and non-exempt supplies.

Critical Issue: PFAS in Food Packaging (Separate Law)

It is vital to understand that the PFAS in Products Law generally exempts packaging.3 However, PFAS in food packaging is regulated under a separate Maine law (the Toxics in Packaging Act, 32 MRSA §1733(3-B)).4

  • The Key Date: Effective May 25, 2026, manufacturers, suppliers, or distributors may not offer for sale food packaging that is comprised, in substantial part, of paper, paperboard, or other materials and contains intentionally introduced PFAS, once the DEP determines that safer alternatives are available.5
  • The Effect: Since the DEP has determined that safer alternatives exist for many paper-based, direct-contact food packaging applications (like wraps and containers), the May 2026 ban is moving forward.6 This is a major change for seafood takeout containers and any paper-based products used for direct food contact.

Due Diligence and the “Known to or Ascertainable By” Standard

The amended law emphasizes that a manufacturer is only required to report information that is “known to or ascertainable by” them.7

  • This is not an excuse for ignorance. This legally requires you to conduct “due diligence” by engaging your supply chain. You must actively ask your suppliers for Certificates of Compliance (CoCs) or written verification that their products (e.g., cleaning chemicals, gloves, packaging, gaskets) do not contain intentionally added PFAS.

Action Item: Start an immediate, documented review of all products (especially cleaning supplies and non-exempt textiles) that fall into the January 1, 2026 prohibited categories to ensure compliance.

For the official source of these regulatory updates, visit the PFAS in Products page of Maine Department of Environmental Protection website.

Food Safety Updates, Little Bit of Science

Managing Persistent Food Safety Risks in the Cold Season

Cold Chain Failure and Psychrotrophic Pathogens

Cold weather significantly increases the risk of cold chain disruption, which is critical for food safety, especially for highly perishable seafood.

  • Weather-Related Power Outages: Severe winter storms (ice, heavy snow) can cause prolonged power failures at processing plants, cold storage warehouses, and distribution centers. This breach in temperature control increases the growth risk of psychrotrophic (cold-tolerant) bacteria.
  • Listeria monocytogenes Risk: This pathogen is a major concern in cold season. It thrives in cold, wet environments (like refrigerated processing equipment and chilled storage facilities). High holiday production volumes put stress on equipment, and any temperature deviation or lapse in sanitation can lead to Listeria proliferation on ready-to-eat (RTE) foods like smoked fish, deli meats, and soft cheeses used for holiday trays.

High-Risk Holiday Product Production

Increased production of seasonal and holiday-specific foods often involves complex ingredients, extended shelf life, and high-risk handling.

  • Undeclared Allergens: Production lines shift rapidly in December to make seasonal items (e.g., holiday chocolates, specific flavor cookies, custom platters). This high volume and quick changeover increase the likelihood of mislabeling or incomplete cleaning, leading to allergen cross-contamination and undeclared allergens (e.g., nuts, dairy) being shipped.
  • Raw/Undercooked Ingredients: Increased home consumption of raw dough/batter (cookies, pies) puts flour and eggs under the spotlight as potential vectors for Salmonella or Shiga toxin-producing E. coli (STEC) in flour. Processors of RTE cookie dough must have robust kill steps.
  • Smoked and Cured Products: Demand for holiday appetizers like smoked salmon and cured meats skyrockets. These products are high-risk for Listeria and C. botulinum if curing/smoking processes or packaging (reduced oxygen) are flawed.

Seafood-Specific Sourcing and Demand Pressures

The holiday season puts immense pressure on the seafood supply chain for specific luxury items.

  • Raw Oyster Consumption: Raw seafood consumption spikes for New Year’s and Christmas. If harvesting beds are rushed or experiencing seasonal Vibrio presence (which can still be an issue in warmer southern waters), the risk of Vibrio illness and Norovirus transmission increases.
  • Harvesting/Handling Stress: Extreme cold can make wild harvesting (like lobster) difficult and potentially compromise the quality of the catch if the supply chain is rushed to meet short-term demand. Any compromise in time or temperature between catch and processing can impact final product quality and shelf life.

Operational Strain and Human Error

December is a period of high pressure and potential staffing issues within processing plants.

  • Audit Fatigue and Rushing: Food safety and quality assurance (QA) teams face “audit fatigue” and pressure to push product out the door before holiday shutdowns. This can lead to sanitation verification checks or final quality inspections being rushed or compromised.
  • Staff Turnover/Training: Use of temporary holiday staff or a high number of employee vacation days means more novice staff are on the line, increasing the risk of human error in critical steps like ingredient weighing, equipment setup, or final packaging.
  • Sanitation Compromise: Increased shift lengths and reduced time between shifts can lead to incomplete cleaning of equipment (e.g., slicers, fillers), creating biofilms and persistent pathogen issues.

What Is 10K Film? Understanding Its Role in Seafood Packaging

As interest grows in safe and innovative packaging technologies, 10K film is becoming a frequent topic of discussion among seafood processors, regulators, and retailers. But what exactly is 10K film, and where should it be used?

What Is 10K Film?

“10K film” refers to a specialized plastic packaging material with an oxygen transmission rate (OTR) of at least 10,000 cc/m²/24 hr (at 0°C).

In simple terms, it is highly breathable, allowing oxygen to move freely in and out of the package. This high permeability is crucial because it prevents the package from becoming anaerobic (oxygen-free), thereby inhibiting the growth of Clostridium botulinum type E—a toxin-producing bacterium of paramount concern in seafood stored under reduced-oxygen conditions.

Where Is 10K Film Used?

Regulatory guidance (e.g., from the FDA) recognizes 10K film as an acceptable processing aid for certain raw seafood products, particularly when:

  • The product is frozen or held under strict temperature control.
  • The goal is to prevent anaerobic conditions while still using a sealed package.
  • Processors want to mitigate the specific hazards associated with traditional Reduced-Oxygen Packaging (ROP).

In practice, 10K film is commonly used for:

  • Raw lobster, finfish, and shellfish.
  • Products packed with ice glaze or between moisture layers.

Its sole purpose is to maintain sufficient oxygen flux to ensure the environment never supports the growth of anaerobic pathogens.

What About Cooked Lobster Packed in 10K Film?

While primarily for raw seafood, you may see 10K film used for cooked lobster tails as well.

Why?
  • The cooking process is the primary critical control point for safety. However, cooked products can still spoil or support pathogen growth if contaminated after cooking and sealed in an oxygen-free environment.
  • Using 10K film provides a precautionary breathable barrier, maintaining a margin of safety against anaerobic conditions.
  • For frozen, cooked lobster that is not vacuum-sealed, 10K film can be a sound choice for maintaining both quality and safety.

Important: The use of 10K film for any product—raw or cooked—must be justified and validated within the processor’s HACCP plan. Processors are responsible for ensuring it is appropriate for their specific product, process, and storage conditions.

As more seafood processors explore advanced packaging, understanding materials like 10K film is essential for ensuring product quality and navigating food safety regulations.

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For more information or questions, contact Gulsun Akdemir Evrendilek, Ph.D., at gulsun.akdemir@maine.edu or 207.581.1378.

University of Maine Cooperative Extension’s Table Talk: Food Safety and Tech News was created to be your essential, science-based resource. We will deliver practical, timely information to help you maintain the highest quality and safety standards, covering the entire Maine food system—from field to fork and tide to table. The following UMaine Extension staff members take great care editing content, designing the web and email platforms, and maintaining email lists: Theresa Tilton and Michelle Snowden.

Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.

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