If an organization has a strong food-safety culture, the chances of processing and shipping a contaminated product are decreased significantly.

On June 8, FSIS issued Notice 40-16, “Questionnaire on Consumer Complaints Involving Foreign Material.”

The number of restaurants and food retailers making public pledges to serve cage-free eggs reached a tipping point, with Walmart, Kroger, CVS, and Albertsons all making statements in just the past several weeks.

Passionate and knowledgeable about ranchers, animals and the environment, Trent Loos speaks for the industry, all in support of farmers and ranchers who work hardest to ensure the future of American food.

This year the U.S. Department of Labor’s Occupational Safety and Health Administration (OSHA) chose poultry processing for a special emphasis program and is conducting comprehensive safety and health inspections at poultry plants.

As a veteran of 55 years associated with the great U.S meat industry, I commend The National Provisioner for its efforts to cover the 125th Anniversary of the magazine by highlighting historical activities of the industry.

Fresh Italian sausage is a product that continues to increase in popularity.

Momentum is decidedly negative in the U.S. pork market at the moment.

Barring late action by Congress or an eleventh-hour ruling from a federal appeals court, Vermont will soon become the first state in the U.S. to implement a mandatory GMO-labeling regime.

Over my short 25 years as a “meat head” I have witnessed a continual expansion of the rules for labeling our products.