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Defending our food supply is perhaps the most monumental national security challenge that was initially overlooked post-9/11.

Companies are increasingly adopting a policy of zero tolerance with regard to testing results from their suppliers.

To promote food safety and sanitation, competitors often tour St. Clair’s facility as an educational opportunity.

The entire sanitation process should be examined to ascertain whether there are any food safety risk factors.

An interview with Lee Sanders of the American Bakers Association reveals the latest food safety challenges facing bakeries today.

Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.

Crises arising from consumer complaints are believed to outnumber all other factors by an order of magnitude.

If we don’t know who is getting sick from which organisms present in food, we can’t do our jobs properly to safeguard public health from foodborne pathogens.

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.

Training is the key step to protect public health from the ever-increasing number of food products entering the global supply chain.