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Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.

Process preventive controls play an important role in a facility’s food safety plan since they are considered very critical for food safety.  

Menu labeling has been a long time in coming, but it looks like another delay maybe pending.

Converting HACCP and HARPC into one food safety plan is easier than it sounds. This article helps you make sense of the alphabet soup of acronyms used in process control.

Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.

The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?  

It is useful to understand the background of the incorporation of risk analysis into food safety systems.

Interpreting voluntary advisory statements on products containing a gluten-free certification is a frequent and understandable source of confusion for both consumers and retailers.

It’s time for the U.S. Food and Drug Administration to reassess some additive clearances based on updated data.

This article explains how color additives are regulated in the United States, how their safety is evaluated and how compliance with laws and regulations is ensured.