Inspection

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The retail foodservice business must achieve daily active managerial control (AMC) of the risk factors contributing to foodborne illness.  

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

Real-world examples of Rapid Response Teams responding to incidents are described.

From consumer packaged goods to original equipment manufacturers, ensuring food safety is a constant challenge.

In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.

Today’s poultry is much more efficient in terms of genetics than anything previously seen, and a chicken of the future will be significantly different from today’s; it will absolutely need to be.

Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.

A recent change to the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) import requirements appears to have triggered an increase in FSIS surveillance of FSIS-regulated imports. Is your company ready?

On October 20, the U.S. Department of Agriculture Food Safety and Inspection Service implemented its new Modernization of Poultry New Slaughter Inspection Regulation. What does this meat and poultry for meat processors?  

Cooperative Extension faces many challenges and opportunities as the system moves into its second century.