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Food facilities will need to conduct a vulnerability assessment and develop plans to prevent or minimize the risk from threats to their food operations.

From the growers’ farm to your refrigerator, safety is the top priority for companies in the juice industry.

A record hepatitis A outbreak in Kentucky has indicated that foodservice workers have been largely overlooked as an exposed group

While some foods have naturally occurring pathogens, the fact that human consumption can lead to illness does not transform them into “defective food” in the eyes of the law.

Food safety can be enhanced by less focus on fines and more focus on support and guidance.

This article provides relevant information related to the safety of food contact substances present in food packaging, including plastics, glass, and metal containers.  

We present more findings about the experiences of processors and the U.S. Food and Drug Administration with the Food Safety Modernization Act.

Guidelines for pesticide labels became more restrictive and inclusive as to methods of application, area of treatment, target pests, quantity used, storage practices, and personal and product safety.

A look at food safety training assessment and evaluation to meet the challenges of the Food Safety Modernization Act (FSMA).

More effort is needed to continue the dialogue, and the balancing act, between science-based nutrition and state-regulated consumer advocacy