Only when the most effective controls are consistently deployed will significant reduction in infectious diseases in retail foodservice businesses occur.
The American Frozen Food Institute shares the best available science and best practices to ensure that frozen foods and beverages remain safe.
Whole-genome sequencing has changed how the identification of outbreaks and harborage organisms is performed.
Questionable assumptions about Shiga toxin-producing Escherichia coli can compromise the food industry’s ability to control this pathogen.
While hazard analysis formats vary slightly from one agency to another, two basic elements are contained in both: hazard Identification and hazard evaluation.
Food packaging manufacturers need to be prepared for the continuation of new laws and regulations banning or restricting food packaging and food contact materials.
Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.