The Food Safety Modernization Act will modernize current Good Manufacturing Practices regarding manufacturing, processing, packaging and holding of human foods.
Are foods produced close to home by small, independent producers really inherently more safe than—or at least as safe as—foods produced by large companies?
Employee attitudes toward specific behaviors have been identified as predictors for overall employee behaviors and food safety.
A partnership of industry, government and consumer groups is working together to ensure that consumers have free access to evidence-based, actionable educational messages and resources.
Food allergy and gluten-free training is an important component of any foodservice operation.
Applied ethnography, when properly employed, gives us an unbiased and comprehensive understanding of current food safety practices.
A physical scientist looks at ongoing food controversies: How can scientists help educate the public?
Paster Training, Inc. has begun using and distributing a new food safety manual, the SURE Food Safety Manager Manual. Available for purchase as of Feb. 10, the trainer-tested manual is published by Instruis Publishing Company.
Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.
Many food safety hazards present themselves in the retail environment.
Intentional economically motivated adulteration activities and initiatives in food defense are highlighted.
New regulations mark the first time that packaging operations will come under the regulatory microscope in a significant way.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
A food safety program cannot be implemented without solid levels of management commitment that cross all departments.
The number one quality assurance (QA) mistake that food testing laboratories make is not having enough training for new employees.
A review of “Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals” is presented.
Many ethnic start-up retail and food service operations function without the benefit of a large corporate support structure and need industry support.
The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.
Training of waitstaff on food allergens is essential, but the entire establishment should maintain an allergen-free kitchen and incorporate a company-wide food safety culture.