Dairy/Eggs

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Ready-to-eat foods pose a whole separate set of challenges when it comes to food safety.

Within today’s global supply chain, everyone must ensure they are managing any food safety issues. How are you achieving a safe egg supply?

An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.

For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.

The dairy industry in particular has a long history of cooperation and setting standards.

Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.

Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.

Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges  

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

Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.