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It’s time to focus on reducing food waste and increasing food security. Learn how to help the U.S. Environmental Protection Agency (EPA)’s reach its shared goal with the U.S. Department of Agriculture.

 HARPC is similar to HACCP in that it points out a need for control when there is a significant hazard.

Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types.

Do you know how to safeguard your company from being blindsided by public warnings issued by the U.S. Food and Drug Administration (FDA) about your product? Preparation is the key.

Inconsistent government regulations confound food safety issues surrounding sushi. Fish quality and rice acidification affect the safety of the popular Japanese cuisine.  

Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.

One of the greatest difficulties in advancing public support for science-based regulation is the public’s lack of understanding of toxicity.

The final FSMA regulations on preventive controls for animal food are published—what does it mean for your company?

Will salt lose its GRAS status? Only time and a lawsuit outcome will tell.

Hazard Analysis and risk assessment are not the same; should they be kept separate?