Guidelines

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If companies are left to fend for themselves, then what exactly are industry leaders doing to become federally compliant and meet food safety guidelines?

Allergens could be introduced into a food product many ways, most involving accidental cross-contact of some kind.

The use of antibiotics in both human healthcare and the production of livestock leads to the emergence of resistant pathogens, a growing and serious public health threat.

If you believe that those mistrustful of science or hesitant to accept scientific validity are of a certain uneducated class, or driven by religion or other belief systems, you are likely wrong. What can be done?

Being ready for implementation of the Food Safety Modernization Act (FSMA) means creating the right food safety plan, not just relying on your current Hazard Analysis and Critical control Points (HACCP) plan.

Everyone in the food business must be prepared with an appropriate food contamination crisis plan. Is yours in place?

The devil is in the details: What you know may be just as important as what you don’t.

Op-Ed: Are consumers, social media and questionable regulations undermining food science? You be the judge.

The Federal Food, Drug, and Cosmetic Act of 1938 defines both food additives and food contact substances.

There are many benefits for both the equipment fabricator and processor when they participate in the development and use of standards of hygienic design principles.