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To improve rodent management practices at food distribution centers, researchers from the New York State Integrated Pest Management Program at Cornell University seek collaborators.

Can products be made safely in the home for sale at farmers’ markets? Verifying the types of foods that are low risk and can be made safely in an uninspected home can be challenging.

Safe Quality Food (SQF) audits are undergoing modifications. Food facilities should take note of SQF revisions and how these changes may affect your business.

What your company puts on the food label has many implications, from consumer choice to regulatory compliance. Learn how you may be affected by labeling trends.

Cyber risks must be considered, within the food and beverage sector, as presenting the same risks to the firm and the consumer as any food safety risk. Are you adequately prepared?

Edible films for food packaging help advance food preservation and extend shelf life. Researchers at Oregon State University showcase their innovative packaging solution.

Do you know the difference between HACCP and HARPC? Compliance with the Preventive Controls rules depends on it.

What should food defense professionals understand about the instability in North Korea?

 There is a real need for risk-based preventive controls to pinpoint food safety issues along the food supply chain.

The National Food Crime Unit aids food safety at home and abroad.