New ways of looking at the tools and techniques we use daily in our quest to ensure safe food are discussed.

In risk analysis, there is a coordination of the activities associated with risk assessment, risk management and risk communication.

Whenever foodborne outbreaks hit the news, the question always arises: Why don’t consumers take more care with handling and cooking their food?

Foreign materials in foods are a real concern to the food processor, particularly as an important factor in the effective implementation of the company's food safety program.

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

Enumeration methods have improved dramatically in the past few years, becoming more rapid, more automated and more accurate.

Although food defense efforts received the greatest visibility during 2002, work on traditional food safety programs continued.

The hygienic design of equipment plays an important role in controlling the microbiological safety and quality of the products made.

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

Part III of a series exploring the cultural and technical food production issues faced by developing countries.