Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.
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.
Anritsu recently debuted Detection360™, a proprietary process to advance quality control programs and ensure superior ROI by securing all points of detection within the processing environment, while also reducing risks associated with unwanted contaminants or missing items in a company's products.
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.
In recent years, federal, state and local agencies have shifted their thinking toward the concept of building an integrated food safety system.
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.
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.
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.
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.
The goal of the food safety initiative is to improve food safety and reduce the incidence of foodborne illness to the greatest extent feasible.
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.
Controlling Salmonella in beef is more of a challenge than controlling E. coli O157:H7 because Salmonella is prevalent in the animals’ lymph nodes.
Real-world examples of Rapid Response Teams responding to incidents are described.