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The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.

The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

There are many different audit formats being used within the food industry, but regardless of which one you choose, the best reason to have an audit is the genuine desire to improve.

In the 1990s, FDA undertook additional efforts to ban or restrict uses of lead in association with food.

Because inspections are broad in scope and use established standards, they have to be objective.

FDA found that while employees were aware of food safety rules and regulations, food defense awareness was not as high.

Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.

Third-party audits have played, and by necessity will continue to play, a very important role in assuring the safety of the food supply.