Natural disasters are known to impact our food supply, and responders should implement plans before a disaster strike to help mitigate issues that arise.
Raw meat and poultry products sold direct-to-consumer may carry higher concentrations of harmful bacteria compared with those produced commercially.
As an industry, we are early in addressing food fraud and are in a great position to establish a firm foundation before—or while—laws and standards are being developed.
Fruits and vegetables are prone to microbial contamination from a wide range of sources.
Validation, verification and monitoring are critical components of food safety and quality management programs.
This article looks at the future of robots and automation in the food processing arena.
Technological advances in analytical chemistry make it possible to detect chemicals in food matrices at extremely low levels.
Many packaging technology suppliers are designing equipment with FSMA in mind by eliminating points of risk.
Food safety has been identified as a top priority by AOAC International.
All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.
One key aspect of sanitation is the prevention and immediate elimination of any and all pest infestations in a food plant.
Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.