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Food personnel safety and security plans are not stand-alone efforts, unconnected to the business practices that make for company success, they must be firmly integrated into the company’s food safety culture.

While FDA continues to use this standard for assessing the safety of food packaging materials, changes are taking place.

Audits should include the live sampling of heat transfer fluids to ensure the safe processing of foods.

The year 2015 was the first year that Food Safety Magazine embarked on a seemingly impossible feat—to track every single food product recall announced in the U.S. and Canada. Here's a look back at the year.

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

While ciguatera continues to be a public health concern, the best way to prevent illnesses is to increase awareness in at-risk populations.

Food and supplement manufacturers and retailers selling products in California are frequent targets of Proposition 65 actions.  

Snack foods are all low in moisture. They have low water activity and do not support the growth of food pathogens or even spoilage organisms.

While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?

In reviewing the various options available for formal clearance of a new food contact substance through U.S. Food and Drug Administration, each of the available mechanisms depends on a measure of the dietary exposure of the food contact substance.