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Gregory Laketek didn’t enter into the world of meat processing to find a job.

Meat processors generate a lot of data during the monitoring of their CCPs and GMPs, associated with their HACCP programs, and this data could be better used by most meat processors to further support their HACCP plans.

The American population has relied on the Big Three proteins — beef, pork and chicken — for decades.

Is the time right for foodservice operators, particularly upscale casual restaurants, to adjust their menus to a post-recession reality?

The simple act of buying food at a restaurant or a grocery store has never been more challenging, thanks to an overload of online data, news reports and opinions widely available to every consumer.

I have been asked quite a bit about food-safety training, for production employees and for quality assurance and other food-safety monitors.

When a sports celebrity’s playing days are over, it doesn’t mean the competitive fire or drive for success in that athlete subsides — many search for outlets for that burning desire to win.

On the second day of Process Expo 2015, the Food Processing Education Consortium announced the creation of a new professional credential program called FIT, Food Industry Technician Certification.

Every parent has been through their share of struggles when it comes to meal times. Moms and dads want their children to eat healthy and sensibly; the kids, on the other hand, want their favorites and could care less about all the traits that some adults find desirable.

Comparing 2013 to 2015 there has been a 15 percent increase in the total recalls, but that in and of itself doesn’t tell the whole story.