Snack food manufacturers and other food processors that make products containing food allergens or trans fat face new labeling changes.

Don A. Franco, DVM, MPH, DACVPM, describes his assessment of a conference seminar on ground beef contamination with multi-drug-resistant Salmonella.

New French Bakery describes its approach to creating effective food safety and quality programs.

Top of the line CIP systems and sanitizers can win top honors for safety and quality.  

Reducing chemical use during sanitation shifts can save money for a processor money over time, increasing the bottom line.

An interview with James Gorny reveals the current challenges to the fresh-cut produce industry.  

Rapid traceability throughout the raw product supply chain is a key component of Birds Eye;s food safety program.

Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.

This article identifies many common game meat species and discusses some of the food safety and regulatory issues associated with game meats.

The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.