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Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.

Proactive compliance with U.S. Food and Drug Administration (FDA) current Good Manufacturing Practices (cGMPs) and Hazard Analysis and Critical Control Points (HACCP) regulations may minimize your exposure to contamination outbreaks and recalls, government investigations and lawsuits.

At present, it is unclear who at a food company is a “qualified individual” for purposes of implementing the new requirements of the Food Safety Modernization Act (FSMA).

The federal government has recently trained its most potent weapon—criminal prosecution—on the food and beverage industry. Learn how to minimize the risk to your company.

Historically, FDA exercised jurisdiction over the safety of antimicrobials used in or on food, except those used on raw agricultural commodities.

By placing primary responsibility for food safety on the industry itself, the U.S. Food and Drug Administration (FDA) intends to dedicate its resources to providing technical expertise, setting and fostering compliance with the Food Safety Modernization Act (FSMA) and modifying protocols as needed.

As approximately 15 percent of all food in the United States is reportedly imported, it is no surprise that the U.S. Food and Drug Administration has focused on foreign supplier verification. How do these regulations impact you?

The long-term goal of NoroCORE is to reduce the burden of foodborne disease associated with viruses, particularly noroviruses.

When it comes to food, there is limited regulation, control or intervention unless there is a problem or failure in the supply chain.

Historically, the major improvements to food safety across the industry and through regulatory change have been driven by food safety crises.