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Every 5 years, Congress passes a bundle of legislation commonly known as the “Farm Bill” that sets national agricultural, nutritional, conservation and forestry policy. Read more for an update on this year’s bill.

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

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

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

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

Mandatory testing to public standards is part of the solution for ingredient safety, but there are other risk-reduction strategies as well.

With the implementation of the California Leafy Green Products Handler Marketing Agreement, huge strides have been made in the area of food safety.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

Unlike any other regulatory credentials, those in food safety are decidedly different in scope and development, training and measures of competency.

The decisions of risk managers are judgments reached by weighing facts and factoring in historical precedents.