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An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.

Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.

As GMPs are essential to the effectiveness of the primary food safety programs in a food plant, it is essential to gain a solid understanding of how to implement GMP programs effectively.

Effective food safety and nutrition policies improve public health without imposing unnecessary costs on industry or the public.

The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

Foreign material inclusion in finished product is one of the leading sources of consumer complaints across all sectors in the food industry.

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

HACCP truly crosses borders because it is based on universally accepted scientific precepts.

This article explores the details of the 2004 Salmonella Enteritidis outbreak, the methods used to link cases of illness and subsequent actions by industry to prevent future outbreaks.

How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?