Traceability is the ability to verify the identity, history, location or application of an item by means of documented information about it.
Although the farmers and market managers used many good practices, some practices being used may put consumers at risk for foodborne illness.
Just ahead of this week's Food Safety Summit, SafetyChain Software yesterday introduced the next-generation version of its food safety chain management system (FSCMS), SafetyChain for Food.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
How will economic crises affect the efforts over the last couple of decades to assure food safety and promote consumption of healthy food.
An interview with Jenny Scott, M.Sc., was conducted to gain her perspective on time and temperature controls in the food chain.
Food safety and defense transportation programs (possibly integrated) must be developed and implemented
The emergence of antibiotic-resistant foodborne pathogens is inherently linked to how antibiotics have been used in food animal production.
Each sector of the food industry is charged with the responsibility of adhering to and utilizing proper food handling techniques.
The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.
To achieve the highest levels of supply chain traceability, trading partners must be able to link products with locations and times.
It is no secret that there has been significant media exposure, public health impact and decrease in consumer confidence in recent years due to some significant food safety incidents.
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.
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.
It isn't difficult to see that, independent of the mode of transportation, foods and food ingredients are susceptible to abuse and/or contamination during transportation and storage.