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Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.

With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.

Experts agree that pathogen contamination of produce growing in fields may be reduced by applying Good Agricultural Practices.

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.

Wendy’s first line of defense is their quality systems in place at each processing plant and a trained workforce and a system that alerts them to possible presence of foreign materials.

The acrylamide issue regarding food safety refuses to die no matter how many times food scientists shoot it down.

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.

A significant aspect of imported meat and poultry products that many people may not realize is that individual establishments cannot make application to the FSIS to export products to the U.S.

The year 2007 was a banner year for food-related recalls, and 2008 promised to be even worse.