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An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.

An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.

Good Agricultural Practices are a logical extension of Hazard Analysis and Critical Control Points into the fresh produce industry.

The challenges of detecting and controlling harmful microorganisms on imported produce remain complex on both the scientific and regulatory fronts.

Swift & Co., one of the nation’s largest pork processors, places great emphasis on its responsibility to provide safe and wholesome products to its customers.

Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.

Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.

The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.