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Prevention is the key to food safety. Why Hazard Analysis Risk-based Preventative Controls (HARPC) is more robust than HACCP.

Food Safety Magazine spoke with Ronald J. Levine, Esq., of Herrick, Feinstein LLP, on his recommendations for handling records management under the Food Safety Modernization Act (FSMA).

A major change to the way data are shared in the food industry is just 1 year away. What do you need to know?

An overview of how raw sprouts--a popular superfood--have been the source of recalls for the last 20 years.

Does you company have a plan for how to label genetically engineered foods sold in Vermont? See how this ruling will affect how you manage food labeling in the Green Mountain state

A summary of surveys undertaken by the Global Food Safety Curricula Initiative, commissioned by the Global Food Safety Partnership and facilitated by the World Bank, reveals both challenges and opportunities in food safety programming.

Need an accurate thermometer? Here’s a how-to guide for calibrating and validating your field thermometer.

Retailers are facing increased responsibility for food recalls of products they sell…and may be held liable for failure to initiate their own recall plan in a timely manner.

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.

GFSI is celebrating[ed1]  World Health Day 2015, which focuses on food safety, and getting the word out on the various World Health Organization initiatives in food safety.