One of the biggest areas of food waste is maintaining the cold chain. This means that all players in food supply—including producers, shippers, warehouses, retailers and consumers—have a role to fill when it comes to tackling the challenge of food waste.
Modern food trends create food safety challenges that mandate changes to the food code to protect public health.
Under the final Sanitary Transportation rule, primary responsibility for nearly all safety risks during transportation falls to the shipper. Do you know the extent of your responsibility?
The Foodservice Packaging Institute has developed free resources for best practices in foodservice packaging on a variety of topics. Take a look at these easy-to-read guides today.
Since the Great Pet Food Recalls of 2007, pet food manufacturers have been under scrutiny. How has the industry fared in the last 9 years?
The food industry and regulatory agencies have both been reluctant to suggest that consumers bear some responsibility for the safe handling of foods.
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
Activities by the U.S. Food and Drug Administration are intended to improve the safety of food in retail establishments.
Suggested temperature specifications for refrigeration of foods have been revised as knowledge and technology advancements are made.
An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.
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.
There is a heightened sense of urgency surrounding the implementation of food safety programs at retail locations.
Customers should be aware of the food safety differences between distributors, especially in a down economy when many are making choices based on price.
For many years, a so-called “danger zone” has been used for alerting foodservice and other food industry personnel about temperatures that are potentially hazardous for holding foods.
Need a portable thermometer? Find out how to choose exactly what you need.
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.
Each sector of the food industry is charged with the responsibility of adhering to and utilizing proper food handling techniques.
Martin Mitchell, Technical Director, Refrigerated Foods Association discusses the safety and quality of refrigerated RTE foods.
Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.