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Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

Although Foster Farms avoided the harshest of the U.S. Department of Agriculture (USDA)’s enforcement measures by making immediate changes to its manufacturing practices, it did not recall its products. Find out why.  

The fate of Jensen Farms offers an important lesson for food companies. Failure of proper planning, careful contracting and ongoing oversight may have a substantial, and potentially devastating, effect on a food company’s business and the consumers it feeds.

With food scandals exposed in fast food chains, supermarkets and local businesses, concerns about the safety and hygiene of food is increasing.  

Many food safety hazards present themselves in the retail environment.  

The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

Increased media coverage of food hazards has raised awareness of these hazards and increased vigilance in food-handling practices in the home.  

Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.  

In general, food producers usually think of risk as the potential for undesirable consequences. But an optimistic attitude towards risk can be beneficial in terms of developing new products or starting new enterprises. What is your risk tolerance?  

How can a food company prepare for whistleblower claims? For starters, food companies should educate their employees on the programs and processes by which the company intends to comply with the Food Safety Modernization Act.