By René Hardwick, Director of Public and Industry Relations, National Onion Association
The strongest industries are those that never stop asking how they can improve.
That mindset was evident throughout the National Onion Association’s Summer Convention in New York City, where growers, shippers, researchers, food safety professionals and industry partners gathered to begin the first comprehensive review of the NOA Food Safety Guidelines for the Dry Bulb Onion Supply Chain since 2022.
The discussions were productive, thoughtful and, at times, challenging – but that is precisely what continuous improvement looks like. Food safety is not a static document or a one-time accomplishment. It is an ongoing commitment that evolves alongside new research, advances in production practices, emerging technologies and changing expectations throughout the food supply chain.
The conversations in New York were never intended to produce an overnight rewrite of the guidelines. Instead, they marked the beginning of a collaborative process designed to ensure the industry’s best practices remain practical, science-based and relevant to today’s production environment.
Participants examined current recommendations, discussed opportunities for clarification, and carefully considered how guidance is interpreted by growers, handlers, retailers, auditors, regulators and customers. Throughout the meeting, a common theme emerged: effective food safety guidance should communicate sound scientific principles while recognizing that onion production varies across regions and operations. Flexibility, when supported by science, remains an important part of a risk-based approach.
Just as important, the discussions reinforced that this work is still in its early stages.
Any draft language or working documents that have circulated among committee members should be viewed as discussion materials – not finalized policy. The review process is ongoing, and no revisions have been formally approved by the National Onion Association Executive Board. As additional feedback is gathered, recommendations will continue to be refined before an updated document is considered for adoption.
That process will continue later this year when food safety once again takes center stage during the National Onion Association’s Annual Convention, Dec. 1-4, at the Rancho Las Palmas Resort & Spa in Palm Springs, California. Registration will be opening soon.
Building on the momentum from New York, members will have another opportunity to contribute their expertise as discussions continue. Growers, shippers, researchers and food safety specialists all bring valuable perspectives to the table, and their participation is essential to developing guidance that serves the entire industry.
The National Onion Association has long recognized that food safety leadership requires more than simply responding to change; it requires anticipating it. By regularly reviewing and updating industry guidance, the association helps ensure that retailers, consumers and supply chain partners can continue to have confidence in the safety and quality of U.S. onions.
Perhaps the greatest strength of the process is the willingness of the industry itself to participate. The guidelines are shaped not only by scientific research but also by the practical knowledge of the people who grow, pack, ship and market onions every day. That combination of science and real-world experience has helped make the NOA Food Safety Guidelines a respected resource throughout the industry.
Food safety is never truly finished. It is a process of continual learning, evaluation and improvement. As the conversations continue in Palm Springs, the onion industry will once again demonstrate that maintaining consumer confidence begins with a commitment to working together and to always striving for better.