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For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.

With a flurry of changes and new food safety regulations on the horizon, companies have the opportunity to discover more efficient and effective methods of consumer protection.  

Regardless of the method of raising meat animals, dairy livestock or poultry, the greatest contributor to humane handling is management practices.

Given the importance of risk assessment to public health decisions, food safety agencies have established mechanisms to engage the entire food industry on such issues.

Radlo Foods describes their innovative approach to egg safety.

The third article in a series taking a look at the threat of bovine spongiform encephalopathy to the food industry.

For a lab to receive accreditation, it must be able to prove to an accrediting body that its tests are applicable, appropriate and functioning correctly.

The food industry as a whole has invested hundreds of millions of dollars in food safety interventions that have directly resulted in lowered levels of microbial contamination on meat.

An interview with Dr. William Brown, ABC Research Corp., looks at the latest innovations in food microbiology trends.

As E. coli O157:H7 emerged as a significant foodborne illness-causing pathogen, efforts were made to measure the incidence of this microorganism in raw ground beef and trimmings.