Cooperative Extension faces many challenges and opportunities as the system moves into its second century.
Tracebacks are painstaking efforts that require investigators to be both detectives and scientists.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
The produce industry came together to reduce the audit burden that it had enabled by accepting and supporting a wide variety of food safety audit standards.
Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.
How does one distinguish between legitimate and illegitimate or unsupported claims of foodborne illness?
The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.
Assessment of some of the more commonly used inspection tools used in the industry today.
Food processors interested in successfully implementing an HACCP plan need to develop and implement a series of prerequisite programs prior to establishing HACCP.
The third article in a series discussing the multiple components of food inspections.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
The first article in a series discussing the multiple components of food inspections.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
EPA stated that the vast majority of dioxin exposure is found in food and there is a direct link between fatty foods and dioxin residues.
Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.
As food safety programs nationwide continue to change to adapt to the ever-moving world of protecting our food supply, the process must continue to improve.
The second article in a series discussing the multiple components of food inspections.
Because inspections are broad in scope and use established standards, they have to be objective.
FDA found that while employees were aware of food safety rules and regulations, food defense awareness was not as high.