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Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?

The greatest scientists, including those in food safety, are able to understand when new information comes in, assimilate it, contemplate it and change their minds.

Research shows that a growing number of consumers are open to accepting genetic modification (GM) of foods if the technology used during production results in certain benefits.

Why is traceability suddenly so important? It depends on who you talk to—public health, business, supply chain, consumers—all are key stakeholders in food traceability.

Think the threat of Ebola is over? Think again. The effects on the food industry is far reaching.  

Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.

A food safety program cannot be implemented without solid levels of management commitment that cross all departments.

No word strikes more fear in the hearts of individuals in the food industry than “recall.” Advance planning for recalls can save lives and can make the difference in the survival of your company.  

What exactly makes a foodservice company best-in-class or world-class in food safety?  

The food product industry faces an escalating barrage of lawsuits—both for alleged mislabeling and for safety violations.