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We need to better define the requirements around ambient air testing in the latest version of the Safe Quality Food audit scheme.

The new article series takes a closer look at those public health lessons learned that often fly under the radar.

To produce safe, high-quality eggs or egg products, you must start with clean equipment and a clean facility.

How long do your production lines run before executing a sanitation event and do you have the necessary documentation to justify the run times?

It may be time for the leading third-party food delivery platforms to establish a single, reasonable food safety standard, as current rules largely exclude these services from regulation.

Determining compliance requires that you factor the human element in to your food operations. Having a plan in place is not enough.

The U.S. Food and Drug Administration (FDA) has issued a final guidance, Use of an Alternate Name for Potassium Chloride in Food Labeling, to advise food manufacturers that it intends to use "potassium salt" in the ingredient statement on food labels, instead of "potassium chloride."

To curb leafy greens-related outbreaks, pilot studies were undertaken to identify how to improve food safety throughout the supply chain. Here’s what we learned.

In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay.