Management

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The terrorist attacks of September 11, 2001 reminded the food industry of obvious vulnerabilities that should be addressed to keep the food supply safe.

To ensure the safety of food products in the U.S., we use a risk analysis approach to enhance the scientific basis of regulatory decisions and implement food safety programs.

The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Marriott International accomplishes food safety on a global scale with a training and inspection program that transcends language and cultural barriers.

When a food company begins to develop an integrated sanitation program to better ensure the quality and safety of its products, teamwork is essential to the program’s success.

ConAgra Dairy Foods possesses en viable records of food safety and first-pass quality that result from the “conscientious application of quality systems and proactive reduction of risk.”

A look at Bear Creek, a manufacturer of gift baskets, and their approach to food safety.

Outbreak investigations must focus on identifying the source of contamination, the situations that allowed contaminants to survive and permitted the pathogen to cause illnesses.

Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.