Header graphic for print

Food Safety News

Breaking news for everyone's consumption

Chuck Jolley

Chuck Jolley

Chuck Jolley is president of Jolley & Associates, a marketing and public relations firm that concentrates on the food industry. He’s also president of the Meat Industry Hall of Fame, honoring the legendary figures of the business. He graduated from Michigan State University with a degree in broadcast journalism and was publisher of the leading business-to-business magazine serving the meat and poultry industry. He’s a frequent contributor of articles about agriculture and the meat and poultry industry to business-to-business magazines and web-based publications.

Articles Written by Chuck Jolley

Subscribe to this author via RSS

International School for Food Protection: 21st Century’s Food Industry Classroom?

Opinion

The newly opened International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adult learning experiences. A spokesman said, “The School management team recognizes that experienced food professionals are generally well-versed in their core scientific knowledge, academic education and work experiences. We want to build on their working food… Continue Reading

Watch a 1-Hour Webinar on Lean Finely Textured Beef

Over the last 2 years, Food Seminars International has produced over 100 online “webinars” on food safety and related fields.  FSI often teams up with the Food Processing Suppliers Association to produce their webinars and the speakers are some of the top people in the business.   FSI and FPSA has announced a free 1-hour… Continue Reading

Why USDA is Extending Public Comment on Its Proposal to Modernize Poultry Slaughter

ABC’s Jim Avila, the man who so adroitly ended the expected shelf life of lean, finely textured beef when failed TV chef Jamie Oliver and an award-winning but factually flawed ‘expose’ by the New York Times didn’t make much of a dent, took a swing at the USDA’s proposal to modernize poultry slaughter on a… Continue Reading

Manipulated Public Opinion Trumps Real Science – Again

Opinion

The very recent attacks on Beef Products Inc. by groups of well-intentioned but seriously misguided foodies is more proof that good science is too often trumped by manipulated public opinion. For those of you who don’t know the company, BPI produces a boneless lean beef product from trim that is usually lost. Its primary uses… Continue Reading

Test and Hold: A New Meat Safety Paradigm

A recent Bill Marler blog said “Mary Clare Jalonick of AP reports on the Vilsack/Hagen briefing that the Obama administration is aiming to prevent meat recalls by withholding meat and poultry products from grocery store shelves until government testing is complete.” The Agriculture Department proposed rules Tuesday that would force companies to delay shipments to… Continue Reading

Fong’s Folly: Trying to Test Our Way Out

U.S. Department of Agriculture Inspector General Phyllis Fong made her annual presentation to the Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Committee on appropriations on March 2. Most of what she said to this group of U.S. House of Representatives could only thrill the policy wonks that make up the… Continue Reading

What Kind of Toxin is Dioxin?

You probably haven’t heard anything about this group of toxic chemicals for almost six years.  Formed during combustion processes such as waste incineration, they’re known to increase the likelihood of cancer after long-term low level exposure. At higher levels, dioxins can be disfiguring or deadly.   It was six years ago that the world first… Continue Reading