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It’s estimated that Americans eat 300 million sandwiches a day, or roughly one per person, but are they popular enough to keep proteins top of mind for consumers at lunchtime?

Universal Pasteurization and Cold Storage, the largest HPP toller in the nation, offers a few "HPP Tips" for any company preparing to leverage the HPP tolling network.

As consumers demand to know where their food comes from, food manufacturers are increasingly using technology that provides consumers with more information while enhancing data streams to address regulatory standards for foodborne illnesses and cross-contamination.

There are several misconceptions about what acceptance inspection is, what it is used for and even if it is valid in today’s world of third-party audits and government oversight.

Remodeling an existing meat and poultry facility can be exciting opportunity, but it also presents challenges related to the development of programs, policies and training.

After living and breathing food-safety communications for 10 years, I’m always curious to see how other companies respond to a food-related crisis. In 2015, we saw some well-known and beloved brands, in particular Chipotle Mexican Grill and Jeni’s Splendid Ice Creams.

As it has in the past, the USDA’s Food Safety and Inspection Service (FSIS) continues to march aggressively toward its goal of a safer food supply.

To maintain food safety in the meat industry and help minimize the threat of foodborne illness, it is important for meat and poultry operators to manage apparel as they would machinery and work surfaces.

Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.

Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.