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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.

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

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.

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

In the U.S., between 1983 and 2002, the six most commonly occurring serotypes of non-O157 Escherichia coli were O26, O111, O103, O121, O45 and O145, which have become foodborne pathogens of interest.  

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

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.

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?