The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.
This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.
In food processing plants, food safety garments are worn to protect the wearer and the product itself from cross-contamination. Simple enough. But how successful a plant is in preventing cross-contamination from uniforms is where it gets tricky.
High-pressure processing (HPP) is fast becoming the preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.
Food Safety Summit offers four days of education sessions addressing current and emerging issues in the world of food safety.
March 11, 2019
The Food Safety Summit, the premiere event for food safety professionals, has announced a dynamic education program for its 21st annual conference and trade show taking place May 6-9 at the Donald E. Stephens Convention Center in Rosemont, Ill.
After a multi-month evaluation, the Food Safety and Inspection Service (FSIS) has ruled that LFTB meets the regulatory definition of ground beef under the law in 9 CFR 319.15(a) and thus may be labeled as ground beef.
Cell-culture technology will generate more headlines than protein for the foreseeable future. It is impossible to ignore the attention that the technology has garnered in the popular press and in the food and agriculture sector.
Earlier this year, the EAT-Lancet Commission Report on Food, Planet, Health was published in the Lancet. The report claims it has found the answer on how to eat better for human and planet health and includes some radical recommendations to limit the amount of meat and poultry in global diets.
Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.
The April 2019 issue of The National Provisioner features our 2018 Sourcebook. Other features include automated slicing machines, the role of education and training in sanitizing meat and poultry plants, and much more.