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Which federal agency will have the ultimate control over the regulation of cell culture-produced “meat” and “poultry” products? Time will tell.

On January 15, 2019, the Safe Food for Canadians Regulations came into force, marking a significant milestone in food safety for Canada.

Recalls and outbreaks are increasingly being identified and traced back to their sources through whole-genome sequencing.

The European Union (and others—including policy makers, companies, and organizations—have recently announced goals to reduce or eliminate the amount of plastic packaging sent to landfills.

While the hemp-derived cannabidiol market presents a substantial growth opportunity for food, beverage, and dietary supplement companies, there is much you need to know.

Food Safety Modernization Act implementation is well established. Make sure your facility’s training programs make the grade.

The bakery industry is gaining a better understanding that there are hazards associated with its products.

The data indicate that processors are making preventive efforts to maintain or improve the performance of their allergen programs.

This is the last of the series on the new ISO 22000:2018. Here are the main changes in clauses 8–10 of the standard.

There is nothing more essential to meat and poultry safety than properly cooking to destroy vegetative bacterial pathogens of concern and cooling promptly to prevent outgrowth of spore-forming bacterial pathogens.