Food packaging manufacturers need to be prepared for the continuation of new laws and regulations banning or restricting food packaging and food contact materials.

The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.

Time and temperature are the two most important parameters that dictate the use of blanching as a process preventive control

Graeter’s Ice Cream proactively sets an example for industry with true transparency by sharing the company’s four tips for food safety success.

Consumer perception of the safety of some of these high-intensity sweetners can in turn bring its own challenges  

Combining HACCP with Failure Mode and Effects Analysis allows an effective, integrated approach to food safety.

The fast-growing convenience foods category is a growing concern for food safety practitioners and public health officials.

Bacterial spore formers, such as Clostridium botulinum and Bacillus cereus and their toxins, do not get industry’s attention but that doesn’t mean these contaminants aren’t on the radar screen.

Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?

Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.