Washington — Spurred by two separate fatal incidents this year, the Federal Railroad Administration is re-emphasizing the importance of rules and procedures to protect workers who operate or work near roadway maintenance machines.

Washington — A new Federal Transit Administration final rule establishes mandatory minimum safety standards for rail transit employees who work on or near tracks.

Nashville, TN — A lack of safe places for truck drivers to stop and rest continues to trouble the transportation industry, with the issue coming in near the top of the American Transportation Research Institute’s annual list of top trucking industry concerns.

Tumwater, WA — Washington state has begun the development process for a rule to address work-related musculoskeletal disorders among airline ground crews.

Washington — Although oral fluid drug testing is a federally approved alternative for truck drivers and other transportation workers in safety-sensitive positions, a key hurdle stands in the way.

Is OSHA coordinating with the National Labor Relations Board? House Republicans wants to know. Learn more about this story in this week’s OSHA Roundup.

What’s in President Obama’s final budget, and how is the philosophical fight over OSHA compliance assistance and enforcement faring? Find out in this week’s OSHA Roundup.

Improved cell phone data reception is the result of employees who work on new cell towers. But their lives are in danger. Learn what solutions were discussed by industry stakeholders during a recent workshop.

Are some models too thin to work safely in the fashion industry? California seems to think so. Find out what the state’s legislators have proposed.

OSHA is working on guidelines to help employers. Find out more about them in this week’s OSHA Roundup.

Congress questions whether OSHA is ignoring lawmakers in its enforcement stance on hazardous chemicals, and floats the idea of letting some violators of certain safety and health rules off the hook. Find out the details of these stories and more in this week’s OSHA Roundup.

Only two weeks after OSHA published its final rule on silica, industry groups are appealing to a court for a review of the new standard. Find out why in this week’s OSHA Roundup.

Should OSHA have a rule that addresses workplace violence in the health care industry? Some congressmen think so. Learn about this story and more in this week’s OSHA Roundup.

Salem, OR — Oregon OSHA is inviting all employers in the state to take part in its 16th annual “Safety Break for Oregon” to help raise awareness and promote “the value of keeping people safe and healthy” on the job.

Annapolis, MD — Maryland Del. Cheryl D. Glenn (D-Baltimore) has reintroduced legislation that would require contractors seeking to work on certain state projects to submit safety plans and would direct the state to ensure the plans are being followed.

Iowa City, IA — A NIOSH-funded study of farm machinery found that the machine operators experienced whole-body vibration at levels that reached the European Union’s “action level” for exposure limit within two hours of operation on nearly 30 percent of the equipment tested.

Eighty-two firefighters died while on duty in 2018, six fewer than the previous year, according to an annual report recently released by the U.S. Fire Administration.

Washington — Chemical Safety Board interim Executive Authority Kristen Kulinowski said she will “do everything in my power to maintain as many of the functions of the CSB as are permissible by law” as the agency comes closer to operating with just one of its five board seats filled – hers.

Watertown, SD — A new video from the National Association of Tower Erectors highlights the importance of properly inspecting and using safety climb systems installed on communication towers.

Portland, ME — The University of Southern Maine, in conjunction with the Maine Small Business Development Center, has launched a series of free online training modules intended to help employers and workers in the retail and food service industries prevent workplace violence.

Houston — The American Bureau of Shipping – a maritime and offshore facility classification organization – along with researchers from Lamar University and insurance group the American Club is calling on the maritime industry to adopt more comprehensive standards for injury and near-miss reporting after a recent analysis of industrywide data.

Washington — The Environmental Protection Agency, in accordance with the Frank R. Lautenberg Chemical Safety for the 21st Century Act, is seeking comment on proposed significant new use rules for six chemical substances that are subject to agency premanufacture notices.

ReadiCream® ND is a non-dairy, PHO- and allergen-free product that—when hydrated—is designed to be 1:1 replacement for liquid heavy cream or other dairy products. Although replacing real dairy, ReadiCream® ND provides an authentic fresh dairy taste and excellent mouthfeel resulting in no loss of quality in finished product.

Butter Buds® Inc., a global leader in dairy and non-dairy concentrates, introduces its latest ingredient innovation, Cheese Buds® 32X Cheddar.

Milk Buds Plus serves up rich dairy taste, delivering a fatty mouthfeel and flavor masking, ideal for a variety of confectionery products, beverages and bakery fillings.

PANOS brands, LLC, a provider of branded consumer foods, announced that it has acquired certain assets of Tessemae's LLC, including the Salad Dressings & Condiments Business. Tessemae's is a leading brand in refrigerated and shelf stable organic salad dressings.

The good news for sauce, dressing, and marinade makers is that their category tends to be the top destination for consumers seeking to experiment with flavors.

Crafted with real, premium ingredients to help elevate snacking and dipping experiences, Marie's new Fresh Produce Dips leverage the brand's expertise in refrigerated foods to reach to a wider range of consumers while also catering to more diverse palates and lifestyle needs.

Kraft brand added five aiolis and sauces to its diverse product portfolio with the new Creamy Sauces line. Creamy Sauces marks the first innovation line to launch under the new Kraft Sauces rebrand, which consolidates all sauces, spreads, and salad dressings under one family for the first time.

Both sauces come in a squeezable format, making them easy to use for dipping, drizzling, or drenching. The consistency of the sauces is thicker than normal, more like a traditional BBQ sauce, which enhances their versatility and application.

The Sauce Starters undergo a minimal cooking process that maintains the closest flavor to a fresh tomato. 

TRUFF Buffalo Sauce is a flavorful fusion of the sophisticated elegance of black truffle, the tang of vinegar, the kick of cayenne, and the lush silkiness of olive oil.

As with the syrups in its restaurants, IHOP retail syrups also do not contain high fructose corn syrup and feature the same iconic flavors that have made IHOP the leader in breakfast.

Dive into the latest innovations in sauces and dressings, where bold flavors and unique ingredients are transforming mealtime experiences. From creamy pestos to energizing BBQ sauces, discover how brands are catering to diverse tastes and culinary adventures.

The Jackson Safety* Airmax Elite Powered Air Purifying Respirator protects workers from the respiratory dangers of welding fumes and heat stress – without sacrificing visibility.

The Quantifit Respirator Fit Test System measures direct mask leakage without inferring the measurement.

The 7800 Premium Silicone Half Mask is the newest addition to the Reusable Respirators Line.

PortaCount Respirator Fit Testers are the only proven quantitative fit testing equipment for confidence in accurate real-time results.

The VeriFit Irritant Smoke Generator integrates all of the necessary components of a traditional irritant smoke fit-testing kit into one convenient device, and offers users cost and safety advantages.

The G1 SCBA is lightweight and has a low-profile design that decreases stress and fatigue.

Prepared Foods used the recent Food Ingredients Europe (FiE) exhibition in Paris as an opportunity to interview with Fabienne Saadane-Oaks, CEO, for ABF Ingredients (ABFI), one of five divisions belonging to the Associated British Foods Group plc, London. 

Prepared Foods profiles refrigerated foods giant Reser’s Fine Foods, Beaverton, Ore., and interviews Chef Sean Dwigans, Culinary Business Development Manager; and Chef Todd Ketterman, Culinary Manager.

Listen to the second installment of Prepared Foods' interview with refrigerated foods giant Reser's Fine Foods, Beaverton, Ore.

Prepared Foods Chief Editor Bob Garrison talks food and beverage innovation strategy, topics and trends with Mario DiFalco and Kim Lopez-Walters, co-founders of Illuminate Growth Partners in the San Francisco Bay area.

Earlier this year, the Oregon cheesemakers at Tillamook released a comprehensive trend report on new ways consumers are finding to enjoy cheese. Two intriguing pairings revealed by the report included matching artisanal honeys with artisanal cheeses, and what the trend-spotters called “the cheddar plunge”.

Listen to a new Prepared Foods interview with Editor Bob Garrison and Carolina Sasson, Chief Operating Officer at Mission Field, recapping trends, tastes and technologies seen at Natural Products Expo West.

Prepared Foods explores sustainability and ingredient “upcycling” with Amanda Oenbring, new CEO of the Upcycled Food Association.

Prepared Foods explores the growing and dynamic topic of regenerative agriculture in a discussion with Ryan Slabaugh, founder of Think Regeneration.

As food and beverage formulators work to meet both the pending regulatory changes regarding added sugars and consumers’ nutritional demands, Fibersol® soluble dietary fiber ingredients offer a solution to help formulators “redo” sugar in their products.

New research from scientists at the U.S. Department of Agriculture suggests that there are fewer calories in roasted, unroasted, whole or chopped almonds than previously thought.