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This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

Managing risk is part of managing both food safety and quality in the production of poultry.

Education around food processing, its safety and benefits, including the role of food ingredients, will be critical to maintaining the high food safety standards achieved in the U.S.

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.  

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

The trucking industry has never had a more timely opportunity to play its part in implementing and improving delivery control systems for temperature-sensitive goods.

For an effective produce safety program having no kill step, the development of a multihurdle process is essential.

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

The World Tea Expo brings experts to discuss the consequences of radioactive contamination of tea grown in Japan.

As with nutrition research, the dairy industry values science as the foundation for its commitment to sustainability and food safety.