Larger dairy processors recognize the challenge that food safety issues among smaller producers could affect the reputation of the industry overall.
Egg safety begins with the chicken, or rather the chicken farmer. Farmers must be ever vigilant in identifying and then eliminating any possible routes of Salmonella contamination.
An in-depth summary of both sides of the raw milk debate. Organic enthusiasts love it, but government officials worldwide continue to enforce restrictions in the interest of public health.
For the second time this year, Food Safety Magazine has tracked food recalls announced by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA), U.S. Centers for Disease Control and Prevention (CDC) and the Canadian Food Inspection Agency (CFIA) from April 1, 2015 through June 30, 2015.
Processors that have been producing pasteurized products and are considering introducing raw products to their product portfolios should weigh gains in profits with the much higher risks to the safety of their customers and the potential financial liability to their business.
ConAgra Dairy Foods possesses en viable records of food safety and first-pass quality that result from the “conscientious application of quality systems and proactive reduction of risk.”
Exotic spices are increasingly finding their way into dairy products, necessitating new approaches to manage dairy product safety and quality.
Reduction of Salmonella Enteritidis in eggs has been a focus of the egg industry, consumer groups, research scientists and the federal government for the last decade.
The Innovation Center for U.S. Dairy is proving that a large, complex industry is stronger when it works with a collective spirit on important issues such as food safety.
Egg producers are primarily responsible for ensuring a safe egg supply in the marketplace, but consumers take the wheel once eggs leave the store.
A case study of the innovative food safety approach used at Primera Foods.
This article discusses some of the many priority issues the Division of Dairy and Egg Safety is currently working on to better protect American consumers.
Legal pasteurization, coupled with a comprehensive food safety program, can greatly reduce or eliminate the possibility of foodborne illness resulting from dairy products.
Despite occasional claims to the contrary, specialty eggs are no safer than conventional eggs, and all eggs are relatively safe.
An important advantage for both state regulatory agencies and dairy processing plants is that HACCP implementation fosters a cooperative team approach.
All FDA regulations are required to include an economic analysis of the regulation’s impact on the public health and industry.
The dairy industry presents unique challenges to addressing food protection, particularly in the area of bulk milk transportation.
Food and food products are easily accessible at multiple points in any manufacturing process; thus, we must ask how we can safeguard our food supply from intentional contamination?
Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.
Food processors sometimes look for alternatives to outsourcing their food safety testing.