A food safety program cannot be implemented without solid levels of management commitment that cross all departments.
Ultraviolet (UV) light has been known for years as a means of disinfecting various substances, especially water.
The proposed Produce Safety Rule takes an integrated and common-sense approach focusing on common actions effective in achieving safe produce.
Published guidance is available to industry professionals regarding recommended procedures for controlling Listeria monocytogenes in ready-to-eat produce operations.
During last decade, a few novel intervention technologies were successfully developed, approved by regulatory agencies and applied as inactivation steps to enhance food safety.
Enforcement of laws relating to food labeling is also becoming stricter in China.
Traceability is the ability to verify the identity, history, location or application of an item by means of documented information about it.
Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.
A collection of articles that describe the primary sanitation challenges facing the food industry and offer tested solutions to meet them.