Food Safety

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With more shipments coming and going, loading dock and freezer/cooler doors are opened more often, resulting in more opportunities to break the cold chain.

Products subject to recall bear establishment number 'EST. 48204' or 'EST. P-48204' inside the USDA mark of inspection.

This course is appropriate for anyone looking to gain a working knowledge of HACCP, as well as those needing a food safety and regulatory update.

The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001). 

The products subject to recall bear establishment number '76 S.I.F.' on the can.

The Master Meat Crafter Program is a first-of-its-kind meat industry training program offered by the University of Wisconsin Meat Science program.

U.S. Rep. Rosa DeLauro, D-Conn., recently reintroduced the Expanded Food Safety Investigation Act. 

The word “recall’ in reference to meat or poultry products might lead to the presumption that the incident involved presence of a foodborne pathogen. 

The product may contain soy lecithin, a known allergen, which is not declared on the product label.

FSIS is extending the comment period on the proposed determination titled Salmonella in Not-Ready-To-Eat Breaded Stuffed Chicken Products.