Risk Assessment

RSS

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.

When we debate how animals should be treated, we are also debating the safety of our food.  

Collaboration at all levels, within and across companies, retailers, authorities and all stakeholders is required to apply a multidisciplinary approach to food safety.

With food safety-related recalls becoming more commonplace, it is essential for incident response teams to understand and implement effective and transparent processes.

Reformulating with entirely natural ingredients while maintaining product taste, texture, appearance, functionality, safety and shelf life can be a major task.

The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Management, especially senior management, has a responsibility to identify and mitigate risks within the organization.

The food industry must continue to take responsibility for what it can control and not rely on, or expect, regulators to find the gaps in the process.